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< Pastry Dough |
Pecan Cookies >
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| 11/8/2011
by
40ParkLane
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1/2 cup oil 3 tbsp white or cider vinegar 1/4 cup sugar 1/2 tsp celery seed 1/4 tsp salt
Salad:
4 cups torn lettuce, such as Bibb (Boston) or Red leaf 1 ripe pear, cored and sliced or chopped 2 oz blue cheese, crumbled 1/4 cup toasted Carolyn’s Gourmet Sweet & Salty™ pecans
In jar with tight-fitting lid, combine all dressing ingredients except pecans. Shake until well blended and sugar is dissolved. Refrigerate to blend flavors. Just before serving, arrange salad ingredients on individual salad plates, or combine all salad ingredients in large bowl. Pour dressing over salad. Sprinkle chopped pecans on salad just before serving.
Serves 4.
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< Pastry Dough |
Pecan Cookies >
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