Cabbage And Apple Salad With Sugared Pecans

• 2 Tablespoons Cider Vinegar
• 1 teaspoon Fresh Lemon Juice
• 3/4 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1/2 cups Olive Oil
• 2 Tablespoons Sour Cream
• 2 Tablespoons Butter
• 3/4 cups Chopped Pecans
• 2 Tablespoons White Sugar
• 1/2 heads Green (or Chinese) Cabbage, Finely Chopped
• 2 whole Apples (yellow Or Green), Unpeeled And Chopped
• 1-1/2 cup Grated White Cheddar Cheese

1. To make the dressing: measure the vinegar, lemon juice, salt, and pepper into a blender and give it a whirl. Add the olive oil, a little at a time, blending after each addition. Add the sour cream and blend briefly. Taste and adjust seasonings.
2. To make the sugared pecans: melt the butter in a small skillet, add the pecans and stir for one minute. Add the sugar and stir around for a few more minutes, until the pecans start to brown. Transfer the nuts from the skillet to a plate and set aside to cool. They will harden and clump together, but no worries-just break them apart before adding them to the salad.
3. To assemble the salad: in a large bowl, toss the cabbage and apples with the dressing. (At this point, the salad can be stored in the fridge for several hours, maybe even a day or two.) Immediately before serving, stir in the cheese and sprinkle with the pecans.
4. Enjoy!

vinegar, lemon juice, salt, ubc, olive oil, sour cream, butter, pecans, white sugar, green, apples, grated white cheddar cheese

Taken from tastykitchen.com/recipes/salads/cabbage-and-apple-salad-with-sugared-pecans/ (may not work)