A few nights ago, my sister in law had a family dinner at her home. We had barbecued wild salmon with Teriyaki marinade, cheese grits, sweet potatoes, fresh tomatoes and cucumbers, and salad with mangoes, blueberries and a Balsamic honey dressing. I had some lettuce, really huge fresh blueberries, a mango and some pecans (just waiting to be caramelized) sitting around. This is my new favorite salad! It would be a great main dish salad- just add chopped, grilled chicken breast.
1 head red leaf lettuce
1 fresh mango
2 cups fresh blueberries
1 cup pecans
3/4 cup sugar, divided
1/2 cup canola oil
1/4 cup Balsamic Vinegar
3-4 Tablespoons honey
dash salt
Fresh ground pepper
Wash and spin lettuce. If you don't have a salad spinner- go down to TJ Maxx and get one. It's worth its weight in gold. Tear lettuce into bite sized pieces. Cut the mango into chunks. Wash the berries. Throw everything into a bowl. Place the pecans into a Teflon pan and heat over medium heat with about 1/2 cup sugar. Stir constantly,until the sugar starts to melt. Be careful to not burn the pecans. When the sugar is caramelized and has coated the pecans, remove from heat and add another 1/4 cup of sugar. Sprinkle with a little salt. Pour the pecans onto a sheet of foil and let cool. After cooled,chop each pecan approximately into half.
Dressing: whisk all remaining ingredients together. Toss half of the dressing with salad. This makes enough dressing for two salads.
Delicious! I used almonds instead of pecans.
ReplyDelete