Friday, April 2, 2010

Flashback Friday

Happy Good Friday! Easter is just two days away, and whether you are having a small family gathering or a big feast, here is a salad recipe I posted for Thanksgiving. It's so simple and delicious, a great dish to serve at your table or bring along to a potluck for sharing.

Blue Cheese & Granny Smith Salad

organic mixed baby greens
Granny Smith apple
crumbled blue cheese
candied pecans
balsamic vinegar
olive oil

Use desired amount of ingredients listed. We like our salads hearty, and I often say that we added a little lettuce to our salad :) Make it how you like!

1. Cut desired amount of apple into small chunks
2. Add blue cheese and pecans
3. Toss all ingredients with baby greens, balsamic, and olive oil
4. Add just a bit of black pepper and cinnamon for extra flare (optional)

I often make this salad with raw pecans, or with Trader Joe's lightly sweetened pecans. (I stock up on these when we visit the mainland). But if you want to make them yourself, here is a nice recipe for candied pecans from my favorite gluten-free blog, Elana's Pantry. I made them tonight. I was out of yacon syrup so I used agave nectar. These nuts offer just a hint of sweetness to your salad or enjoy them all by themselves.

Candied Pecans

2 cups pecans
1 tablespoon olive oil
2 tablespoons yacon syrup (or agave)
½ tsp sea salt

Toss all ingredients together in a large bowl
Place in a pyrex baking dish
Bake at 350° for 15 minutes
Cool and serve

Also, if you are looking for healthier goodies to fill up those Easter baskets, click HERE for a few ideas :)

Here's to great food. Here's to a blessed Easter celebration! Here's to your health!

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