Fall Salad

Romaine Lettuce chopped
1 Fiji apple cut up into bit size pieces
4 oz Feta Cheese
1 cup carmelized pecans (see below)
1/2 cup crasins

Dressing

In a blender add first 5 then slowly add the remaining

1/4 cup chopped red onion
1/2 cup sugar
1 tsp dijion mustard
1/2 tsp salt
2/3 cup vinegar
Pour in 1 cup vegetable oil slowly
add 1 1/2 Tbsp poppy seeds

Toss just before serving and refrigerate the remaining.

Carmelized Pecans

Preheat oven to 250
1 egg white
1 Tbsp water
1 tsp vanilla
Whisk with fork until frothy. Add 1 cup of pecans and then one cup sugar and stir to coat. Bake on a greased cookie sheet for 45 minutes. Stir every 15 min.


Amy Chapman