Summer Salad

• Dressing
• 1 C canola oil
• 3/4 C sugar
• 1/2 C red wine vinegar
• 2 cloves garlic
• 1/2 t salt
• 1/2 t paprika
• 1/4 t pepper
• Salad
• Spring salad mix
• Grated Jack cheese
• Sliced fresh strawberries
• Spiced pecans
• Spiced Pecans
• 1/4 C Sugar
• 1tsp Kosher or sea salt
• 1 tsp coarse groud pepper
• 1 C (4oz) pecan havles

1. Dressing
2. Mix in blender or food processor. Can keep for one week. Makes twice as much as
3. needed.
4. Place the salad greens on a cold platter. next strawberries, grated cheese and sprinlke with the spiced pecans.
5. Drizzle the salad with dressing.
6. Spiced pecans
7. Combine sugar, salt and pepper in a small bowl and blend. Heat heavy skillet on high until hot enough to vaporize a bead of water. Add nuts to hot skillet and toss one minute. sprinkle on 1/2 of the sugar mixture and shake pan til sugar melts approx. 1 minute. Add remainder of sugar mixture to nuts and again shake and toss til sugar is melted. Immediately spread nuts onto a baking sheet and spread apart. Allow to cool completely before using. I usually double this nut recipe and store in freezer for a few months at a time.

dressing, canola oil, sugar, red wine vinegar, garlic, salt, paprika, ubc, salad, spring salad mix, cheese, fresh strawberries, pecans, pecans, sugar, kosher, pepper, pecan havles

Taken from www.epicurious.com/recipes/member/views/summer-salad-1205985 (may not work)