I love a good salad. Especially when it's loaded with bacon and cheese! Oh and the homemade candied pecans are amazing and way cheaper than buying them in the store.
- 4 cups of your favorite greens (I like to use a mixture of baby spinach and a spring salad mix
- 1 green apple, cored and sliced
- 4 slices bacon, chopped and fried until crispy
- Crumbled Gorgonzola cheese
- Dried cranberries
- Candied pecans (recipe below)
- ¾ cup extra virgin olive oil
- 4 Tablespoons Apple cider vinegar
- ¼ cup honey
- 3 Tablespoons sugar
- 1 Tablespoon poppy seeds
- 1 teaspoon dry minced onion
Combine all the dressing ingredients together in a mason jar or small bowl and mix well. Set aside. Or make ahead of time and keep in fridge, up to 1 week. Combine the remaining salad ingredients and top with dressing.
Candied Pecans
- 2 cups pecans
- 3 Tablespoons packed brown sugar
- 3 teaspoons water
- ¼ teaspoon vanilla
- ¼ teaspoon salt
Mix the brown sugar, water, vanilla and salt in a small bowl and set aside. In a large frying pan over medium heat cook the pecan halves until fragrant and roasted, about 4-5 minutes. Add the brown sugar mixture to the pecans and stir until evenly coated, remove from heat. Lay out pecans on parchment paper to cool. Store unused pecans in a airtight container.
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