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Spring Mix "Sweet" Salad with Candied Pecans


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Spring Mix "Sweet" Salad with Candied Pecans

Serves 4 as Salad.

This must be one of my most requested recipes. It's beautiful, has a wonderful taste, and has a great combination of textures.

You may want to make extra pecans. People eat them like popcorn!

The pecans and dressing can be made well in advance, so it's easy to put together at the last minute.

Candied Pecans

  • Nonstick vegetable oil spray
  • 1/4 c (packed) golden brown sugar
  • 1 T olive oil
  • 1 T balsamic vinegar
  • 1 c pecan halves


  • 6 oz mixed Spring greens
  • 2 mangos, sliced or chopped
  • 1/2 pt raspberries
  • 2 kiwi peeled and sliced


  • 1/2 c oil
  • 1/4 c sugar
  • 3 T white wine vinegar
  • 3/4 T green onion (white part only)
  • 1/2 tsp salt
  • 1/2 tsp dry mustard
  • 3/4 T poppy seeds

1. For the candied pecans. Spray sheet of foil with nonstick spray. Stir sugar, 1 tablespoon oil and 1 tablespoon vinegar in heavy medium skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden)

2 Make salad dressing: blend all but poppy seeds in electric blender. Stir in poppy seeds. Store in a cool place or in the refrigerator.

3 Lay the lettuce on a flat platter. Top with fruit and pecans. Serve the dressing on the side.

Keywords: Salad, Vegetables, Side, Brunch, Vegetarian, Lunch, Easy, Dinner

( RG1105 )

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