Apple-Pecan Salad with Honey Vinaigrette

Photo: psfreeman

Sweet-tart apples, like Braeburn or Empire, pair well with Parmesan cheese here. This salad also works with Bartlett or Bosc pears and blue cheese. From Anna Russell: Peterborough, Ontario. Toasting Nuts: Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn. Recipe published in Simple & Delicious October/November 2010.

Yield: 10 servings
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  • 7 cup(s) torn Bibb or Boston lettuce
  • 1 medium apple, sliced
  • 1/3 cup(s) pecan halves, toasted
  • 1/4 cup(s) cider vingar
  • 3 tablespoon(s) honey
  • 2 tablespoon(s) olive oil
  • 1/2 teaspoon(s) honey mustard
  • 1/8 teaspoon(s) salt
  • 1/8 teaspoon(s) pepper
  • 1 cup(s) shredded Parmesan cheese


  1. In a serving bowl, combine the lettuce, apple and pecans. In a small bowl, whisk the vinegar, honey, oil, mustard, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese.

September 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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