Combine soy sauce, honey, lemon juice, 1 tbsp of the oil, garlic and cloves in large bowl. Add pork and turn to coat. Cover. Refrigerate for 3 hours or overnight.
For the apple cabbage salad, combine all ingredients in a large bowl.
Heat remaining 1 tbsp oil in large skillet on medium-high heat. Cook drained pork, in batches, until cooked through and browned on both sides. Serve with salad.
Preheat oven to 350. Spread pecans on a rimmed baking sheet; bake until lightly browned, 5 to 7 minutes. Set aside to cool.
In a med bowl, whisk together sour cream, vinegar and sugar (if using) until smooth.
Add celery and apple. Toss gently to combine.
Crumble toasted pecans on top, serve immediately.
In a large bowl, gently toss peaches, arugula and pecans together. Top with crumbled goat cheese.
For the dressing, whisk together all ingredients. Season to taste.
When ready to serve, drizzle dressing over salad.
inely chopped pecans.
Place apple halves, cut sides up, on
alt and pepper.
Chop apple into bite size pieces, then
he mixture over the potato salad and stir in lightly.
For dressing:.
Whisk sour cream, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)
For salad:.
Toss greens, apples, cherries, and 1/4 cup pecans in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup pecans and serve.
Preheat the oven to 350\u00b0F. Line a baking pan with parchment paper.
Toss pecans and maple syrup in a small bowl. Spread on prepared pan. Bake 8-10 mins until golden and sticky. Cool.
Toss chicken, endive, arugula, apple and blue cheese in a large bowl. Transfer to a platter. Sprinkle with pecans.
Whisk oil and vinegar in a small bowl. Season. Drizzle over salad just before serving.
Add greens, apple slices, pecan halves, dried cherries, and blue cheese chunks into a large salad bowl.
In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix.
Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste.
Place salad greens in a bowl.
Top with cheese, cranberries and pecans.
Use as much dressing as you prefer, but I like to go light on the dressing.
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
Preheat oven to 400\u00b0F. Lightly grease 8 mini loaf pans.
In a large bowl, combine powdered sugar, almond meal and flour. Add egg whites and vanilla, mixing lightly. Pour in butter. Mix well and fold in apple.
Spoon mixture evenly into pans until two-thirds full. Top with pecan halves.
Bake 12-15 minutes, until golden. Allow to cool in pans for 5 minutes before turning onto a wire rack to cool completely. Dust with powdered sugar before serving.
ack.
For the salad: Combine the lettuces, apple, cheese, and Spiced
br>Meanwhile, to make spinach pecan salad, whisk 1 tbsp maple syrup
venly among salad plates. Top with raspberries and Spicy Pecan Halves. Drizzle
ver the quinoa; stir. Add apple pieces, pecan pieces, cranberries, and Parmesan
edium sized bowl add diced apple, and one tablespoon of lemon
he prepared vegetables and the apple in a large mixing bowl
nd pepper. Toss into the salad and serve immediately.
Toast pecans in butter, sugar and salt in a small saute pan over medium heat for about 3 minutes, set aside.
Combine the White Wine Vinegar, Extra Virgin Olive Oil, Chives, Sugar, Salt, Red Pepper, Whisk in Heavy Cream (do not whip). Set aside.
Toss together Salad Mix, Apple, Sugared Pecans, and about 1/3 cup of Vinaigrette.
Garnish with shaved White Cheddar Cheese.
Serve remaining Vinaigrette on the side with the salad.