Fusion Salad With Lemon-Thyme Vinaigrette
photo by ElleFirebrand
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 1⁄3 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 teaspoons finely snipped fresh thyme leaves
- 2 teaspoons finely snipped fresh mint leaves
- 2 teaspoons honey
- 1⁄2 teaspoon grated lemon zest
- 1⁄4 teaspoon finely minced garlic
- 1⁄4 teaspoon salt
- 1 dash fresh ground black pepper
- 1⁄3 cup sugar
- 1⁄3 cup pecan halves
- 1 (5 ounce) bag Baby Lettuces
- 1 ripe mango, cubed (about 1 3/4 cups)
- 1⁄2 medium red onion, thinly sliced
- 2 kiwi, cut into 8 wedges
directions
- Whisk together first 9 ingredients; refrigerate, covered.
- Heat sugar in small skillet over medium heat until sugar melts and is a light golden brown. Stir in pecans until all are well coated. Spread on greased foil or parchment paper. When cool, chop into bite-size pieces; set aside.
- To Serve: Toss baby lettuces with mango and onion; divide among 8 salad plates. Arrange 2 kiwi wedges on each salad, sprinkle with caramelized pecans. Drizzle vinaigrette over salads; serve immediately.
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Reviews
-
What a truly delicious salad gailanng. It was light and refreshing and bursting with flavors. I loved that you could taste all the individual flavors and that nothing was overpowering. The dressing was a delight all on its own, sweet, tart, spicy and savory. Mmmm. Thanks for sharing this lovely recipe which has gone into my Favorites Cookbook for 2012...Kudos. Made for the Fearless Red Dragons - ZWT8 - Australia.
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!