Satsuma Salad with Toasted Pecans
Issue date:
November, 2009
Susan Ford, Publisher, Louisiana Cookin'
Servings:
Serves 6 Salad
- 1 bag mixed baby lettuces
- 1/2 cup Louisiana pecans, lightly toasted and coarsely chopped
- 1/2 cup dried cranberries
- 3 Louisiana satsumas, peeled, sectioned, and seeded
- 1 ripe avocado, diced
- 4-6 ounces blue cheese, feta, or fresh goat cheese, crumbled
Dressing
- 1/2 cup extra virgin olive oil
- 3 tablespoons good-quality balsamic vinegar
- 2 tablespoons Louisiana honey
- 2 tablespoons cider vinegar
- 1/2 cup packed chopped cilantro
- 2 tablespoons chopped shallot
- 1 chopped fresh jalapeño pepper (optional)
- Salt and pepper to taste
Recipe photo:
Instructions:
To make the dressing, pour oil in blender. Add shallots, cilantro, and jalapeño pepper and pulse until finely chopped. Drizzle in honey, balsamic vinegar, cider vinegar, salt, and pepper and pulse until combined.
To assemble, toss lettuce, satsumas, cranberries, pecans, avocado, and cheese. Just before serving, toss salad with enough dressing to coat.
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