|
|
| CITRINE SALAD |
| 4 servings |
 |
| INGREDIENTS |
1/2 C white raisins
1/4 C apple-flavored brandy
3/4 C pecans, halved
1 T olive oil
1/2 T brown sugar
1/4 t cayenne pepper
1/4 t salt
3 C extra virgin olive oil
1 C white balsamic vinegar
1 Granny Smith apple
1 10-oz bag of mixed greens
|
|
|
|
|
|
|
| METHOD |
| • Heat oven to 400 degrees F.
In a small bowl combine raisins and brandy; let stand 5 minutes, or
until plump.
In bowl, toss pecans with 1 tablespoon olive oil, brown sugar,
cayenne pepper and salt until well-coated. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
