Categories: Salad
Ingredients
- 3 oz candied pecans (see recipe)
- 2 cups or to taste Honey Lime Vinaigrette (recipe)
- 10 oz spring mix and or spinach, too
- Large pinch of freshly chopped cilantro
- 2 large seedless oranges
- 2 avocados cut into 24 slices
- 15 rings red onion, sliced 1/4 inch thick
- 10 oz. jicama, cut into matchsticks
- pecans:
- 1/2 pound pecan
- 1/3 cup caramel sauce
- preheat oven to 350
- Coat pecans with caramel sauce in bowl. Spread on sheet pan and bake in oven 15 min
- Stir every 5 minutes
- Remove from oven and let cool, then break apart into bite size chunks. Use only 2/3 cup or less to taste for salad.
Directions
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Prepare Honey Lime dressing until ready to use
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Prepare candied pecans
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When ready to serve salad: Place spring mix in a large chilled bowl.
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Sprinkle cilantro over greens
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Peel and remove rind from oranges. Remove seeds you may find. Cut into attractive pieces Place fruit slices over top of lettuce, creating aqn outer ring.
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Create an inner ring with avocado slices by overlapping each slice and fanning them out.
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Decoratively place onion slices over the fuit and avocado.
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Place jicama in center of salad.
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Chill salad until ready to serve.
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To serve: Top salad with the pecans, then drizzle with the vinaigrette to taste. Toss and serve.
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Honey Lime:
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1/2 c. olive oil
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1/2 c. canola oil
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1/2 c. honey
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Zest and juice of 2 limes
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5 tbsp red wine vinegar
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1/2c. sour dream
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1 tsp. salt
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1/2 tsp. dry mustard
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1/4 tsp dried parsley
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1/2 tsp. garlic powder
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Place all ingredients in a medium bowl and mix until well combined.
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Refrigerate until ready to use.