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Thursday, November 29, 2012

Salad of Garden Greens, Hearts of Palm, Satsumas, and Candied Pecans


This is what I started with. Couldn't use everything!!
Candied Pecans

1 cup pecans, halved and quartered
1 Tbs. maple syrup
2 Tbs. sugar
2 Tbs. satsuma juice
pinch salt
1 tsp. Ground Ancho Chili Pepper

 Salad Dressing

3 Tbs. olive oil
2 Tbs. lemon juice
2 Tbs. satsuma juice
1 tsp. worcester sauce
1 tsp. sugar


1 1/2 cups hearts of palm, rinsed, halved and thinly sliced
1 avocado, sliced
4 cups mixed salad greens9I included chard with bright pink stems)
2 small satsuma oranges, peeled and segmented
1/2 cup crumbled feta
freshly ground black pepper to taste

1. To make Candied Pecans: melt sugar into maple syrup and satsuma juice in sauté pan. Add chili and bring to boil.  Add pecans and sauté one minute more to get a nice roasted taste.  Spread nuts on paper until cooled and slice for salad or add whole.


2. To make Salad: Whisk together dressing ingredients in salad bowl. Toss together hearts of palm and avocado in serving bowl with dressing. Add the salad greens, feta and satsuma slices and mix together. Add in pecans and serve. Pepper to taste.

Notes: I added half a tomato and regretted it - could also use red onion - could also replace hearts of palm with Kolrabi slices.
Serves 6
30 minutes prep time

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