Spring Salad with Naughty Nuts

8 c salad greens (2 bags Trader Joe's mixed prepared greens)
1/4 c mixed dried berries
2 to 3 large ripe pears, washed and diced (yields 4 c pear pieces)
1/4 c goat cheese, diced
1/4 c sweet spiced pecans (Naughty Nuts, recipe below)
Dressing: Trader Joe's Champagne Pear Dressing, in the refrigerator case

Make a full batch of the pecans. Reserve 1/4 c for the salad, and pass the remaining nuts as appetizers. Combine salad greens with fruit, cheese, and 1/4 c pecans. Toss the salad. Drizzle dressing over.

Yield: Serves 6 (about 1.3 c greens per person)

Naughty Nuts
2 T butter
2 c pecan halves
1 T brown sugar
1 tsp Chinese 5-Spice powder (the one I use is a blend of anise, cloves, cardamom, fennel, and black pepper)
1 tsp ground ginger (ginger powder)
1/2 tsp salt

In a skillet over medium-low heat, melt butter. Add pecans. Stir 5-10 minutes until nuts are fragrant and lightly toasted. Combine the spice mix ingredients (sugar, Chinese 5-spice, ginger powder, and salt). Transfer nuts to a bowl and toss with dry spice mix. Let cool on wax paper for 10 minutes. Sieve off excess spice mix.

Note: The original Naughty Nuts mix by Sharon Tyler Herbst was too hot for me, but others loved it. 1 T brown sugar, 1.5 tsp Chinese 5-Spice powder, 1 tsp salt, 1/2 tsp ginger powder, and 1/4 tsp red cayenne pepper.

Resources:
Salad proportions based on information from Pamela Anderson, How to Cook Without a Book
Naughty Nuts modified from Sharon Tyler Herbst, The Ultimate Guide to Pitcher Drinks

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