Apple Salad

Apple Salad

Balsamic Glazed Pecans:

3/4 C. sugar

2 Tbsp. balsamic vinegar

2 C. whole pecans

Heat oven to 325 degrees. Cover a baking sheet with parchment paper and lightly coat with cooking spray. Heat sugar and balsamic in a nonstick pan over medium heat. Bring to a boil until sugar is dissolved. Add the pecans and stir until completely coated. Pour pecans onto prepared baking sheet and bake until syrup is bubbling, at least 10 minutes. If you don't cook long enough the nuts will be chewy instead of crunchy. Cool, break apart, and chill or freeze until ready to use. 

Salad:

balsamic glazed pecans

spring mix

gala apples, thinly sliced

white cheddar cheese

homemade croutons

bacon

fresh thyme

Dressing:

1/4 C. olive oil

1 Tbsp. fresh lemon juice

1 Tbsp. Dijon mustard

1 tsp. honey

salt and pepper to taste

Whisk the dressing until thoroughly combined. Pour over all the ingredients listed for the salad (add as much or as little of each of the ingredients listed for the salad to your taste) and toss.