Spiced Pecan Apple Salad
Recipe from Midwest Living

Cinnamon and cayenne pepper coat the baked pecans that top this fruit and feta cheese side salad.



by 6  people


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Ingredients
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    1 2/3  cups 
    pecan pieces
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    3   tablespoons 
    butter
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    1   teaspoon 
    The Spice House Freshly Ground Korintje Cassia Cinnamon or ground cinnamon
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    The Spice House Freshly Ground Cayenne Pepper or cayenne pepper
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    1/2  cup 
    extra-virgin olive oil or salad oil
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    2   tablespoons 
    sherry wine vinegar
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    1   tablespoon 
    Dijon-style mustard
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    1   large 
    Red Delicious apple
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    2   teaspoons 
    lemon juice
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    1   head 
    red leaf lettuce, torn into bite-sized pieces
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    1   cup 
    crumbled feta cheese (8 ounces)
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    Butterhead lettuce (Bibb or Boston) leaves
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    Cracked black pepper (optional)

Directions
For pecans:

1.
Line a 15x10x1-inch baking pan with foil. Spread pecans in an even layer. In a small saucepan, heat and stir butter, cinnamon, salt, and cayenne pepper over low heat until melted. Drizzle butter mixture over pecans; stir gently to coat the nuts. Bake in a 350 degree F oven for 10 to 15 minutes or until pecans are golden brown and aromatic. Cool in pan on a wire rack.
For vinaigrette:

1.
In a screw-top jar, combine oil, vinegar and mustard. Cover and shake well; set aside.
2.
Core and chop the apple; place in a large bowl. Sprinkle lemon juice over apple; stir gently to coat the pieces. Add leaf lettuce and feta cheese to apple in bowl; toss to combine. Shake vinaigrette; drizzle vinaigrette over salad. Toss to coat. Line bowls with Butterhead lettuce leaves. Top with salad mixture. Top with spiced pecans and sprinkle with cracked black pepper, if you like. Serve immediately. Makes 8 to 10 servings.
Nutrition information
Per Serving: cal. (kcal) 385, Fat, total (g) 38, chol. (mg) 28, sat. fat (g) 9, carb. (g) 8, fiber (g) 3, pro. (g) 6, vit. A (IU) 3741, vit. C (mg) 4, sodium (mg) 442, calcium (mg) 141, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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