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Northwest Autumn Salad




Source of Recipe


a Cookbook Called �Simply Classic�


List of Ingredients




Glazed Pecans
Preheat oven to 325
Line a baking sheet with foil, preferably the non-stick foil.
Combine in a medium saucepan and bring to a boil:
� Cup Margarine
� Cup White Karo
2 Tbl. Water
1 tsp. Salt
Add 1 Pound Pecans and stir to completely coat the pecans. Cook for two minutes.
Spread the nuts evenly on the lined baking sheet. Bake for 1 hour, stirring every 10 minutes.
Cool and serve. Chop if desired.
(Note: If you find the pecans are still gummy after they cool, they didn�t cook long enough. Put them back in the oven for a while. Lift one piece out and let it cool. If it hardens, they�re ready. If not, keep them in a while longer.)

Dressing
Combine well:
� Cup Vegetable Oil
� Cup Cider Vinegar
2 Tbl. Sliced Green Onions with the tops
2 Tbl. Lemon Juice, freshly squeezed
1 Tbl. Maple Syrup
� tsp. Salt
� tsp. freshly-ground Pepper

Salad
1 Head Red Leaf Lettuce
1 Head Green Leaf Lettuce
1 Head Bibb Lettuce
2 Red Delicious Apples, sliced into very thin wedges
� Cup Glazed Pecans
� Cup Blue Cheese, Crumbled
Tear the lettuce into bite-size pieces in a large bowl.
Place the thin apple slices on top of the lettuce.
Sprinkle the glazed pecans and the blue cheese evenly over the lettuce/apple blend.
Drizzle the salad dressing over all. Toss gently and serve immediately.



Recipe