This is a salad Courtney made for me for my 52nd birthday. It's sweet, tangy, and delicious. It's from the cookbook, "Gumbo Soup" she also gave me for my birthday.
Makes 2 cups.
Combine the first seven ingredients in a non reactive bowl and mix well with a wire whip. Slowly pour in the olive oil, beating constantly. Stir in the pecans. Serve over seasonal greens.
To roast the pecans, spread them on a cookie sheet and place them in a 350 degree oven. Roast for about 10 minutes or until crisp and lightly browned, stirring every few minutes to prevent burning.
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Serving Size: 1 Serving (21g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 85 | ||
Calories from Fat: 60 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.7mg | 0 % | |
Potassium 25.4mg | 1 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5.9g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 85
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