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Pecan Crunch Salad With Hazelnut Vinaigrette

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“Another salad recipe I picked up from a B&B in Montana. I have made this several times when catering lunches for our Pastoral staff.”
READY IN:
19mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Put all the pecan cruch ingredients into a small frypan over medium heat. Cook until sugar just caramelizes. Place on foil to cool. When cool put in a baggie to break up.
  2. Mix all the ingredients for the vinegarette in a blender. I use a hand blender.
  3. Toss greens with cheese, add vinegarette to taste. Sprinkle top of salad with the pecan crunch.

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