Okay okay, I know you have been sitting on pins and needles have you not? Probably not, but in case you want to know. “Becky, what is the salad for the tea going to be?” Well, it is neither of the previous posts… HAHA right? Well, not entirely! What we will do is make the Blue Cheese Pear Salad and add the thin strips of red or yellow peppers and also use the dressing from the Claim Jumper Salad. I hope it is a happy union! I have salad coming out my ears now, because I have all these leftovers, but I’m not complaining. It truly is okay!
In case you are interested what the third salad was that we tested it is Trisha’s Festive Tossed Salad. The dressing is very potent though, so we decided not to go with it.
2010 Christmas Tea Salad
- 6 cups Spring Salad Mix
- 1/2 pear, cored and chopped
- 3/4 cup feta cheese
- 1/2 avocado — peeled, pitted and diced
- 1/2 cup thinly sliced green onions
- 1/2 cup red or yellow bell pepper strips
- 1/4 cup white sugar
- 1/2 cup pecans
Citrus Dressing Ingredients: (halved from the original)
- 1 1/2 cups soybean oil
- 1 cup apple cider vinegar
- 1/2 cup corn syrup
- 1/4 cup plus 2 Tbsp. honey
- 1 1/2 Tablespoons sugar
- 1/4 ounce dehydrated onion
- 3/4 teaspoons dry tarragon
- 1 teaspoon dried thyme
- 1 teaspoon fresh garlic
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/8 teaspoon onion powder
Dressing: Whisk dressing ingredients well and refrigerate to allow the flavors to develop.
Before serving, whisk well to combine again. Serve 2 Tbsp of dressing with each serving of salad.
Candied Pecans: Heat a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Transfer the nuts onto waxed paper. Allow to cool, and break into pieces.
For the salad: In a large serving bowl, layer lettuce, pears, blue cheese, avocado, bell pepper strips,and green onions. Pour the dressing over salad, sprinkle with candied pecans, and serve.