Pecan Salad

• 14 cup margarine
• 14 cup light corn syrup
• 1 tablespoon water
• 12 teaspoon salt
• 12 lb pecans
• 1 head lettuce, torn into bite size pieces (your choice -- I prefer to mix Romaine & Leaf)
• 12 cup blue cheese (broken into tiny pieces)
• 12 cup green onion, chopped
• 1 -2 apple, chopped (again your choice, I like granny smith)
• 12 cup vegetable oil
• 14 cup apple cider vinegar
• 2 tablespoons fresh squeezed lemon juice
• 2 tablespoons maple syrup
• salt and pepper

1. Make the pecans in advance: In a pot bring to a boil the margarine, corn syrup,water& salt.
2. Turn off heat, dump in the pecans, stir to coat.
3. Pour nuts on a foil lined cookie sheet, spreading them out.
4. Bake at 200 degrees for about 35-45 minutes.
5. Stir a few times as they bake.
6. Be careful not to overbake them.
7. Let cool completely.
8. For the dressing: Combine the vegetable oil, apple cider vinegar, lemon juice and maple syrup.
9. Mix, add salt and pepper to taste.
10. Salad: Combine in a large bowl, lettuce, blue cheese, green onions and apples.
11. When ready to serve, add pecans and just before serving add dressing.

margarine, light corn syrup, water, salt, pecans, head lettuce, blue cheese, green onion, apple, vegetable oil, apple cider vinegar, fresh squeezed lemon juice, maple syrup, salt

Taken from www.food.com/recipe/pecan-salad-42362 (may not work)