We just got back yesterday from our annual Thanksgiving trip to Northern California. There was a lot of hunting and eating (in my mom’s words, “it’s a feeding frenzy”), so in short, the traditional festivities. It’s always such a fun trip spent celebrating with family.

^^^The gorgeous Thanksgiving dinner table

The salad in the picture above was based on a salad that my mom had recently and loved. We looked for the required candied pecans at the store, but couldn’t find them- so we decided to make our own. We had absolutely no idea that they would be so simple and they turned out absolutely delicious!

Candied Pecans

1 cup chopped pecans

1/4 cup of white sugar

Place both ingredients into a skillet and mix well.

Heat on medium heat, stirring frequently until sugar caramelizes and the pecans get sort of crunchy. This should take about 10 minutes- but watch carefully! The sugar heats quickly and burns quickly.

These were so yummy that we were eating them straight out of the bag.

Thanksgiving Salad

Mixed Greens- large box- I think it was about 16 ounces

finely sliced red onion, we used half

1 sliced pear

1 container of raspberries

1/2 cup of candied pecans

4 ounces of Gorgonzola cheese

1 bottle of balsamic vinaigrette- we make our own using Good Seasons Italian Mix, with balsamic vinegar and olive oil

In a large bowl, toss mixed greens with the dressing. Plate and layer on the remaining ingredients. Serve immediately.

Cindy & Jordan