Tom Condron
Recipe by Southern Living August 2005

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Recipe Summary test

prep:
10 mins
cook:
10 mins
total:
20 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté onion slices in hot oil in a medium skillet over medium heat 6 minutes or until tender and golden brown. Add pecans, and cook 2 minutes or until pecans are lightly toasted. Stir in vinegar and honey; remove from heat. Toss together salad greens and warm onion mixture in a large salad bowl just until greens are thoroughly warmed. Sprinkle with salt and pepper to taste.

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Source

Upstream Restaurant, Charlotte, North Carolina

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