Apple and Candied Pecan Salad Recipe

Eating, Done Right.

This sweet and crisp recipe is a year-round favorite and proves salads can truly satisfy. With 450 calories and less than 100 milligrams of sodium, you can turn this into a complete, satisfying meal by adding 4 ounces of grilled chicken breast, all under 650 calories. Healthy eating never tasted this good.

Ingredients:

• Olive oil
• 2 tablespoons of butter
• 1/3 cup of packed light brown sugar
• 1 cup of pecan halves
• 3 teaspoons of orange zest
• Juice of 1 orange
• 1 teaspoon of Dijon mustard
• 1 tablespoon of white wine vinegar
• 3 tablespoons of extra-virgin olive oil
• Pinch of sea salt
• Freshly ground black pepper
• 2 medium red or green apples, cored, quartered, and thinly sliced
• 2 heads of Belgian endive, separated into leaves
• 2 cups of mixed greens (such as arugula and radicchio)

(Serves 4)

Directions:

1. Lightly rub a cookie sheet with olive oil; set aside. Heat a large saucepan over low heat; add butter and sugar. Simmer a couple of minutes, stirring occasionally, until sugar has completely dissolved and the mixture darkens. Gently stir in pecans until well-coated; be careful not to splash yourself. Transfer nuts to cookie sheet; use the back of a spoon to separate them into one layer. Allow to cool so caramel hardens.
2. Combine orange zest, orange juice, mustard, vinegar and oil in a large salad bowl; stir well with a whisk. Have a taste–you want a nice balance between the vinegar and the oil. Adjust, if needed and season with salt and pepper.
3. Add apples and greens to dressing. Break cooled pecans apart; add half to bowl. Toss mixture gently with your hands. Top with remaining crumbled pecans. Divide among plates; serve.
4. Enjoy!