Spring Mix, Toasted Pecans, Cranberries and Stilton With Sherry

“I served this salad for Thanksgiving and since then have fixed it several more times. I keep a jar of the dressing handy. We have a wonderful Grocery in Austin, Central Market. This came from there store magazine.”
READY IN:
10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan, bring Ingredients 5-7 to a boil.
  2. Add pecan halves and toss with wooden spoon for about 3-5 minutes. Be careful not to burn the pecans.
  3. Take off fire and place on wax paper and cool. Use 1 cup for the salad and freeze the rest.
  4. Make the dressing by whisking together the last 4 ingredients.
  5. Assemble your salad, place pecans on top of salad and drizzle with dressing. ENJOY!

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