Salads

Baby Greens with Grapes, Hot-Sweet Pecans & Gorgonzola Vinaigrette

caramel potatoes
February 23, 2013
1
6
2 tablespoons butter 1/4 cup brown sugar, packed 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1 teaspoon water 1 cup pecan halves 1/2 cup extra virgin olive oil 3 tablespoons white wine vinegar 4 ounce weight Gorgonzola cheese, crumbled (about 1 cup crumbled) 1/4 teaspoon black pepper, ground 1/2 teaspoon salt 8 ounce weight baby greens salad mix, or a mix of your favorite lettuces
(about 6 big handfuls) 2 cups seedless grapes, separated and rinsed
1. Butter a metal cookie sheet and set aside. 2. In non-stick skillet, combine first five ingredients. Bring to boil over medium-high heat. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking – BE CAREFUL THIS IS EXTREMELY HOT! Add pecan halves and stir while cooking for one and 1/2 minutes. Remove pecans to cookie sheet and spread to separate. Let cool thoroughly. {Once you start nibbling these pecans you’ll have to force yourself to save them for the salad!} 3. Whisk together dressing ingredients until combined. 4. To assemble salad, toss greens with grapes, nuts and vinaigrette. Note: •Nuts can be done in advance, keep stored in airtight container. •Dressing can be made in advance and stored refrigerated.
Nutritions

Calories
68

Sodium
8mg
0% DV

Fat
0.1g
0% DV

Protein
0.7g
1% DV

Carbs
17g
5% DV

Fiber
0.9g
3% DV
Mixed