California Cherry and Pecan Salad
by Rocki Blair

Serves: 4 people. Preparation time: 30 minutes.

Candy Coated Pecans (or Walnuts)
(Makes 4 Cups, keep remainder for future use.)
  • 1 Egg White
  • ½ C. Packed Brown Sugar
  • 1 Dash of Vanilla Extract
  • 4 C. Shelled Pecans (or Walnuts)
Preheat oven to 275 °F (135 °C). Line a cookie sheet with wax paper. Spray the wax paper with cooking spray. Beat the egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet. Bake until browned, approximately 10 to 15 minutes.
Raspberry Vinaigrette Dressing
(Makes 1 Cup, keep remainder for future use.)
  • 1/3 C. Raspberry Flavored Vinegar
  • 1 T. Dijon Mustard
  • ½ t. Sugar
  • ½ t. Salt
  • ½ t. Pepper
  • ½ C. Olive Oil
Whisk together first 5 ingredients, then gradually whisk in the oil until blended.

Salad Putting it together

Toss the salad greens, raspberry vinaigrette, pecans and dried cherries together in a large bowl. Divide the salad into 4 individual salad bowls or plates. Garnish each salad with two slices of goat cheese.


Pecans are the nuts of a species of hickory tree, native to the southeast US. "Pecan" is from an Algonquian word, meaning a nut requiring a stone to crack. Chef's Notes - This is a simple, light and sweet salad. This dish reminds me of being on the beach. Make a meal out of it by grilling chicken breasts, chill them and carve into slices to be added to each salad.


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