Oh! There is something about this time of year that makes me WANT, well CRAVE, fruit salads. In fact, I am planning a nice fruit salad for dinner. I love them! They are great for so many reasons–healthy, easy to make, and of course, yummy! For the next few weeks, I am going to share some of my favorite fruit salad recipes. You are going to love these. Give them a try!
What You Need:
3 T brown sugar, packed
3 T pecans, finely chopped
3 small sweet apples, cored and halved
1 T butter, melted
1/3 C canola oil
1/4 C apple cider
1/4 C cider vinegar
1 T honey
1/4 t salt
1/4 t pepper
6 C mixed salad greens
1/4 C toasted pecans, coarsely chopped
How to Make It:
Place the oven temperature on 425 and allow the oven to heat while preparing the apples.
Line a baking sheet with heavy duty aluminum foil being sure to cover completely.
Place the brown sugar in a bowl.
Add the finely chopped pecans and toss to coat.
Place the apples, cut side up, on the prepared baking sheet.
Bruch the apple halves with the melted butter.
Sprinkle the brown sugar pecan mixture over the apples.
Bake 15 minutes or until the apples are just beginning to tender.
Place the oil in a shaker or a jar with a tight fitting lid.
Add the apple cider, vinegar and honey to the shaker or jar.
Sprinkle in the salt and pepper.
Shake until all the ingredients are incorporated together well.
Place 1 C of greens onto 6 serving plates.
Top each plate with a half of an apple.
Shake the dressing again then pour over all 6 salads.
Sprinkle the salads with the toasted pecans.
The dressing may be kept in an airtight container in the refrigerator for up to 2 days. Use sweet apples that are firm, well colored and have bright smooth skins. Apples should be fragrant but have no musty smell to them. Always use apples within 2 to 3 days of purchase.