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Apricot and Candied Pecan Summer Salad

Have you ever ate a fresh apricot?

When our apricot tree began ripening this month, I was surprised when my husband said he never ate a fresh apricot before. Only dried.

Really?? I somewhat don’t believe him 🙂 Haha.

Nonetheless, our apricot tree is producing lots of fruit right now and I wanted to create a recipe that would highlight its sweet flavor. Since I love apricot desserts such as pies, pastries, tarts, cobblers, you name it, I wanted to mimic these sweet flavors in a fresh salad.

I developed various prototypes such as using walnuts and red leaf lettuce from our garden. The walnuts were a bit too bitter. Although the red leaf lettuce tasted good it was not as photogenic as I would have liked.  And you may have seen on my Instagram feed I am trying to improve my food photography skills. LOL! (We’ll see 😉 )

When I went to the farmers market and saw mizuna lettuce I had to have it. It not only tastes good but also looks good in photographs! A win-win. Mizuna is a Japanese lettuce that resembles the taste of arugula. But on a side note if you want to use red leaf lettuce or butter lettuce- go for it!- Alright I am done rambling 🙂

As you look over the recipe you may notice I used  a little bit of sugar to sweeten the pecans. Please don’t freak out!  I am not too concerned with a little sugar here and there – Especially if it helps you eat more nutrient dense foods like salad!. If it makes you feel better though you can try using honey or coconut sugar.

After making this salad a couple of times, I nailed it. You will love the candied pecans! They add a nostalgic fall flavor to this light summer salad. Enjoy!

 

Print Recipe
Mizuna Lettuce with Apricots and Candied Pecans
Course Salad
Servings
Ingredients
Course Salad
Servings
Ingredients
Instructions
  1. For salad dressing: In a small bowl whisk together olive oil, vinegar, honey, and black pepper. Set aside.
  2. For candied pecans: Add pecans, 1 Tbsp butter, sugar and spices to small saucepan over medium heat. Stir frequently ss sugar and butter melt to prevent burning. Once pecans are evenly coated (~5 min) remove from heat.
  3. Melt 1 Tbsp butter over medium heat. Saute shallots until caramelized (~5 min). Remove from heat.
  4. Toss together lettuce, pecans, shallots and mozzarella cheese. Drizzle with dressing just before serving.
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