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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Apple Pecan Salad
- Nonstick cooking spray
- 3 tablespoons packed brown sugar
- 3 tablespoons finely chopped pecans
- 3 small sweet apples, halved and cored
- 1 tablespoon butter, melted
- 1/3 cup canola oil
- 1/4 cup apple cider
- 1/4 cup cider vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 cups mesclun mix or torn mixed greens
- 1/4 cup coarsely chopped pecans, toasted (optional)
1. Preheat oven to 425 F. Line baking sheet with foil; lightly coat with cooking spray. In bowl combine brown sugar and finely chopped pecans. Place apple halves, cut sides up, on baking sheet. Brush tops of apples with butter; sprinkle with brown sugar mixture. Bake 15 minutes or until just tender when pierced with a fork.
2. Meanwhile, in a screw-top jar combine oil, cider, vinegar, honey, salt, and pepper. Cover; shake well.
3. Arrange greens on serving platter; top with apple halves. Spoon melted sugar and pecans from baking sheet atop salad. Shake dressing; drizzle desired amount on salad. Sprinkle with coarsely chopped pecans. Pass remaining dressing. Makes 6 servings.
- Servings Per Recipe 6,
- cal. (kcal) 380,
- Fat, total (g) 30,
- chol. (mg) 8,
- sat. fat (g) 4,
- carb. (g) 28,
- Monosaturated fat (g) 16,
- Polyunsaturated fat (g) 8,
- fiber (g) 4,
- sugar (g) 22,
- pro. (g) 4,
- vit. A (IU) 1020,
- vit. C (mg) 11,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 65,
- sodium (mg) 328,
- Potassium (mg) 388,
- calcium (mg) 61,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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