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From the Bite Me Cookbook by Julie Albert and Lisa Gnat
Spiced Pecans
1 ½ cups pecan halves
2 tablespoons packed brown sugar
1 tablespoon melted margarine
1 teaspoon Worcestershire sauce
¼ teaspoon kosher salt
1/8 teaspoon garlic powder
Dressing
2 tablespoons rice vinegar
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
¼ teaspoon kosher salt
¼ cup olive oil
2 Granny Smith apples, peeled and cubed
1 tablespoon fresh lemon juice
3 cups thinly sliced red cabbage
1 cup dried cherries or dried cranberries
1 medium mango, peeled and cut into ½ inch cubes
Preheat oven to 350°.
For the pecans, in a large bowl, combine pecans, brown sugar, margarine, Worcestershire, salt, and garlic powder. Mix well. Spread mixture on a baking sheet and bake 12-15 minutes, stirring every 5 minutes, until lightly toasted. Set aside and cool completely.
For the dressing, in a small bowl, whisk rice vinegar, cider vinegar, Dijon mustard, sugar, and salt. Gradually whisk in olive oil.
In a large bowl, toss sliced apples with lemon juice. Add the cabbage, mango and dried fruit to the apples. Mix with the dressing and chill for 30 minutes before serving to blend flavors. Add pecans just before serving.
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Tags: salads
what can you replace the Worcestershire with? since it has anchovies in it and i would want to serve with meat? thanks!
There is a kosher fish-free Worcestershire sauce for occasions just like this; it works perfectly in these recipes.
I feel like you catered my appetizers for Thanksgiving! I made this salad,the roasted beets with spinach, the Black Bean Corn Salsa Salad and the Asian lettuce salad…and they were all WIPED OUT!! Thank you so much for the new ideas I’m so glad I found you! Keep it up….
this was soo good! i made it without the sugar and it was delicious. i also just bought the honey pecans from le market instead of making them myself and the salad was eaten right away!
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