Toss pecans with a touch of brown sugar, a sprinkling of cinnamon, an infusion of vanilla and a few zests of orange for a indescribable candied pecans for this salad. The dressing features blueberry pomegranate dressing. Salad greens can be baby field greens, spinach or a mixture of lettuces.
It takes only 1 1/2 to 3 minutes in the microwave for the nuts to caramelize and become toasted.
Stir the pecans often and watch them carefully. If a smell is wafting from the microwave, chances are the pecans are burning in the center. Salvage them by quickly turning them out onto a foil-lined baking sheet. Spray the foil with butter to help the candied pecans to release easily.
Blueberry Pomegranate Dressing over Salad Greens, Dried Cranberries and Candied Pecans
8 ozs washed salad greens
3 green onions, sliced
1/2 cup candied pecans (recipe follows)
1/4 cup crumbled blue cheese
1 cup shredded red cabbage
1/2 cup dried cranberries
1/3 cup Blueberry Pomegranate Dressing (recipe follows)
Toss dressing with all the ingredients just before serving.
1 cup pecans
1/2 cup brown sugar
2 tablespoons water
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
Combine all ingredients in a small glass bowl. Microwave on high for 1 1/2 to 3 minutes or until pecans are toasted and syrup hardens when tested in cold water. Spoon out onto a foil lined tray that has been coated with cooking spray. When cool, break into pieces and sprinkle over salad.
Blueberry Pomegranate Dressing
3/4 cup sugar
1 teaspoon salt
1/3 cup blueberry pomegranate infused red wine vinegar
1-inch piece of onion
1 cup salad oil
2 tablespoons poppy seeds
Combine all ingredients in blender and process until blended, making sure onion is completely pureed. Toss with salad just before serving.