Summer Salad – a delicious recipe with Dressing, canola oil, sugar, red wine vinegar, garlic, salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
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.
1222
kcal
Calories
105
g
Fat
76
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 18 ingredients. The key ingredients include: Dressing, 1 C canola oil, 3/4 C sugar, 1/2 C red wine vinegar, and more.
Yes, Summer Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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