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Salad with Grapes, Blue Cheese, Sugared-Pecans and Meyer Lemon Dressing

by on December 7, 2013 in Green Salads, Salads December 7, 2013 Green SaladsSalads
See post on Katie @ Counter Dog’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Description

A fresh grape and sugared-pecan salad, paired with blue cheese and homemade Meyer lemon dressing. Simple and delicious!

Like most salads, this is a flexible recipe. You want a few components that keep the meal interesting: sweet fruit, crunchy nuts, soft and tangy cheese, a bite from the onion, and a dressing to pull it all together. Add chickpeas if a container is hiding somewhere in the fridge.

Ingredients

  • FOR THE SALAD:
  • 1 head Salad Greens, Washed And Torn
  • 1 cup Red Seedless Grapes Halved
  • ¼ whole Small Red Onion, Thinly Sliced
  • ¼ cups Crumbled Blue Cheese
  • FOR THE PECANS:
  • 2 Tablespoons Butter
  • 1 Tablespoon Brown Sugar
  • 1 pinch Salt
  • 1 pinch Cayenne Pepper (Optional)
  • ½ cups Pecans
  • FOR THE DRESSING:
  • 2 Tablespoons Red Wine Vinegar
  • ½ cups Fresh Meyer Lemon Juice
  • 2 cloves Garlic
  • 1 Tablespoon Whole Grain Prepared Mustard
  • 1 Tablespoon Dried Italian Herbs
  • 2 Tablespoons Honey
  • 1 Tablespoon Sugar
  • 1 pinch Salt
  • 1-½ cup Extra Virgin Olive Oil

Preparation

For the salad:
Put the torn salad greens into a large serving bowl. Add the grapes, onion, blue cheese and sugared pecans (recipe below) to the greens. Toss with dressing and enjoy.

For the sugared pecans:
Melt the butter in a pan over medium-low heat and add the brown sugar. Add salt and cayenne or chili powder if desired, then add the pecans. Stir and cook for just a few minutes over medium heat until they’re just coated and the nuts are slightly toasted. Be careful not to burn them. Remove pan from heat. Let pecans cool, then put some on your salad and snack on the rest.

For the dressing: Combine all ingredients except oil in a blender. Pulse a few times to chop garlic thoroughly and mix ingredients together. On low speed, slowly add olive oil in a steady stream, until the mixture has emulsified into a vinaigrette. Taste, and adjust flavorings. (We added more Dijon mustard.) This recipe makes a lot of dressing, so share with a friend, or plan to eat lots of salads for the next few days. Refrigerate leftovers.

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Profile photo of Robyn Sidersky

Robyn Sidersky on 12.9.2013

This salad is really tasty! It’s not too heavy, and could be part of a main dish, or an appetizer to a larger meal. It was recently brought to a potluck I hosted and it was quite popular. The blue cheese does not overwhelm, which can be a problem sometimes. The crunchiness of the pecans and the refreshing grapes make the salad even better. Though I’m not a huge salad fan usually, I enjoyed this because it was more than just lettuce and had good flavors.

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