| 1 head | romaine lettuce | | 4 heads | iceberg lettuce | | 1 lb. | shredded carrots | | 1 lb. | red cabbage, shredded | | 3 oz. | chopped chives or green onion tops | | 5 oz. | angel hair pasta, fried and broken | | 5 oz. | blue cheese, chopped into squares | | 5 oz. | balsamic vinegar | | 3 oz. | carmelized candied pecans* | | 4 | chicken breasts, grilled | | *PECANS | | | 1 1/4 cups | chopped pecans | | 1/2 cup | sugar | | 2 T. | water | | 1/2 tsp. | cinnamon | | 1 tsp. | butter |
| | Obviously this is subject to adapting to side salads and omitting the chicken. The recipe is for four entree sized salads. ( I use ramen noodles instead of the angel hair pasta.)
Chop lettuce into 1/2-inch squares. Mix with the carrot, cabbage, pecans and vinegar. Add pasta, blue cheese and chives. Toss and serve in chilled bowl. Final touch is the sliced grilled chicken if served as main dish.
*For candied pecans, combine the sugar, water, butter and cinnamon in a small saucepan over medium heat. Heat until mixture boils and all sugar granules are dissolved. Add chopped pecans to mixture and stir for 1 to 2 minutes over heat. Be sure pecans are well coated. Pour mixture onto a large plate and continue to stir until mixture hardens and begins to bread up. You should be able to separate the nuts. |
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