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!
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.
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
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