50+ Friends Club Cookbook
Salads and Dressings
Return to
Cookbook Index | Chapter Index
Toasted Pecan Vinagrette
From the Kitchen of: Pepper
For a one-dish meal, add sliced grilled chicken or cooked jumbo shrimp to the
salad.
| | | |
| 1/2 | cup | Extra virgin olive oil |
| 1 | cup | Pecans, chopped |
| 1 | tsp | Minced fresh garlic |
| 1/2 | cup | Balsamic vinegar |
| 1 | tsp | Granulated sugar |
| 1 | Tbsp | Dried Italian herb blend |
| | Salt and pepper to taste |
-
Heat olive oil in a large, heavy non-stick sauté pan over medium high heat and
in it sauté the pecans and garlic until toasted; about 4 minutes.
- Stir in balsamic vinegar, sugar and Italian herbs. Season with salt and pepper
to taste.
- While still warm, pour dressing over greens topped with red onion slices and
crumbled goat cheese to taste.
- Serves 6 to 8.