|All of the flavors marry together so well that |
they knock this salad out of the park,
and it's absolutely a quick fix with
a bit of preparing beforehand...
Although labor intensive, you’ll be reaping rewards many times over each and every time you open a jar and partake of your pickled sockeye...
SANDRA’S CANDIED PECAN, APPLE and GOAT CHEESE SALAD with HONEY and RED WINE VINAIGRETTE
Prep: 10 Mins.
--(With candied pecans
made ahead of time)
INGREDIENTS (all organic)
2 cups fresh spinach, stems removed and torn
2 cups romaine, torn
¼ cup parsley, sprigs only
1/4 cup honey and red wine vinaigrette
½ cup candied pecans
2 gala apples, cored and diced
½ cup goat cheese crumbles
Prepare the honey and red wine vinaigrette (can be made ahead of time).
To assembly salad, place spinach, romaine, parsley in a serving bowl, and toss with a ¼ cup of vinaigrette. Add apples, goat cheese, and candied pecans, and toss just before serving. ~ Enjoy!
Tip: This salad is a favorite of mine to take to functions, especially during the summer BBQ season...