Recipe by Health September 2010


Credit: Quentin Bacon

Recipe Summary

Makes 6 servings


Ingredient Checklist


Instructions Checklist
  • Lightly rub a cookie sheet with olive oil; set aside. Heat a large saucepan over low heat; add butter and sugar. Simmer a couple of minutes, stirring occasionally, until sugar has completely dissolved and the mixture darkens. Gently stir in pecans until well-coated; be careful not to splash yourself. Transfer nuts to cookie sheet; use the back of a spoon to separate them into one layer. Allow to cool so caramel hardens.

  • Combine orange zest, orange juice, mustard, vinegar, and oil in a large salad bowl; stir well with a whisk. Have a taste--you want a nice balance between the vinegar and the oil. Adjust, if needed, and season with salt and pepper.

  • Add apples and greens to dressing. Break cooled pecans apart; add half to bowl. Toss mixture gently with your hands. Top with remaining crumbled pecans. Divide among 6 plates; serve.


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Nutrition Facts

300 calories; fat 23g; saturated fat 4g; mono fat 13g; poly fat 4g; protein 2g; carbohydrates 26g; fiber 4g; cholesterol 10mg; iron 1mg; sodium 28mg; calcium 40mg.