A delicious and healthy salad lightly dressed with a tangy vinaigrette, yes that is the description of one of my favorite meals.
I have recently become a salad dressing snob, as in I refuse to eat store bought dressings. The past few months I have been whipping up my own vinaigrette every time I make a salad (at least once a day). There are some days when I am too lazy to whisk together a few ingredients, on those days I just use a little balsamic and olive oil.
This dressing is easy to put together and loaded with flavor.
I have a weakness for candied pecans in a salad. I found this awesome recipe for balsamic candied nuts and knew they would be a great addition to the salad. They are sticky, so make sure your baking sheet is very well greased.
Enjoy this salad for lunch on the patio or a light dinner.
- ¼ cup brown sugar
- 1 tablespoon olive oil + ¼ cup for dressing
- 1 tablespoon balsamic vinegar + 2 tablespoons for dressing
- 1 cup pecan halves
- 6oz of raspberries (reserve 3-4 per salad)
- ½ teaspoon dried thyme
- pinch of salt and pepper
- 4 cups spring mix
- 2 oz goat cheese
- Begin by making the candied pecans. Grease a baking sheet. Toast in the oven for 3-4 minutes, until browned, but don’t let them burn.
- In a small saucepan over medium heat stir together brown sugar, 1 tablespoon olive oil, and 1 tablespoon balsamic vinegar. Let the mixutre bubble then add the pecans. Stirring to coat. Cook 5 minutes, stirring frequently.
- Pour pecans out onto baking sheet and let cool.
- While the pecans are cooling make the dressing. Blend the raspberries in a blender or food processor (except for the ones put aside for the salad), strain the liquid, into a measuring cup. It should come to about ½ cup. Whisk in ¼ cup olive oil, 2 tablespoons balsamic vinegar, dried thyme, and a pinch of salt and pepper.
- To assemble salads divide the lettuce into two bowls, crumble goat cheese on top of each. Add raspberries, pecans, and drizzle with dressing.