Pastor Phil’s Fall Harvest Salad

We make salad for 160+ and Cathy, our salad chef, mixes the café salads in a bus tub (think Tupperware on steroids) so this is a guess as to what I would use if I were making salad for six.

• 16 oz Mixed baby field greens – fancy name for baby weeds
• 1 10 oz can shoestring cut beets - drained
• 1 small package cherry tomatoes – cut tomatoes in half
• 1 small package Oceanspray® Cranraisins
• 1 small red onion – cut in thin strips
• 4 oz goat cheese – cut into small cubes
• 8 oz candied pecans – recipe below (8 oz is probably more than you need but if you are like the café cooking crew at least half will never make it to the salad)
• Paul Newman’s® Light Raspberry Walnut Vinaigrette

Combine ingredients, toss with salad dressing and serve!

Candied pecans

• 8 oz shelled pecans
• ½ stick butter
• ¼ cup brown sugar
• ¼ cup water
• Melt butter in sauté pan over medium heat
• Mix in brown sugar until smooth
• Add water and mix well
• Add pecans and toss to coat
• Increase heat and cook until water evaporates stirring occasionally
• Remove pecans from pan with slotted spoon and spread on a non-stick cooking sheet or on a cookie sheet with parchment paper. (spread evenly otherwise pecans will stick to each other)
• Sprinkle lightly with kosher salt – add your favorite pepper mixture for a spicy pecan
• Bake in a 250ºoven until pecans are dry.