“This is good anytime, of course. I'm guessing the salad got it's name from the beautiful reds and greens in it. If watercress is available, don't leave it out; it adds a lot. Prepare the pecans and salad dressing a day or two before and it will all go together quickly.”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Glazed Pecans: Melt butter, syrup and salt; add pecans and stir together; spread on baking sheet and bake at 250° for 45-60 minutes, stirring every 15 minutes.
  2. Remove to waxed paper to cool; chip into pieces and set aside or store in air-tight container.
  3. Dressing: Place all ingredients in a small jar with a tight-fitting lid and shake until combined; refrigerate until needed.
  4. Salad: Tear lettuce into bite-sized pieces and mix with watercress in a large salad bowl; cut apples into thin wedges (dip in lemon water or orange juice); add onions, pecans, bleu cheese and cranberries; drizzle with salad dressing and toss to combine.

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