Ingredients
- 2 tbsp. Raspberry Vinegar
- 1/4 tsp. Balsamic Vinegar
- 1/4 c. Salad oil
- Salt & Pepper to taste
- Pinch of Sugar to taste
- 6-7 c. mixed baby greens
- 1-2 c. Fresh Raspberries
- 1 c. whole Pecans
- 2 c. Brown Sugar
Directions
In a small bowl mix the Vinegar's and oil. Taste and adjust seasoning.
In a nonstick pan melt the sugar and coat the pecans. It will be messy. Keep the halves separate and cool on a wire rack.
Toss the greens with the dressing ( Do not over dress the greens, they should not be swiming). Arrange on plates and garnish with the pecans and raspberries.
Optional: Thin slices of Roast Duck makes this an extra special salad.
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Submitted 6/13/05.
Source: My own
Submitted By: John Eichwald
eichwaldj@littonles.com
Festive Salad