1 Haas avocado, sliced
1 large or 2 small grapefruit, peeled and sectioned
12 strawberries, sliced
2 oz. feta cheese, crumbled
Spiced Pecans, roughly chopped
Raspberry Vinaigrette
Place salad greens on individual plates. Place avocado slices, grapefruit sections and strawberry slices on top of greens. Top with crumbled feta cheese and Spiced Pecans. Drizzle with Raspberry Vinaigrette and serve.
Spiced Pecans
3/4 c. sugar
1 egg white
2 1/2 tbsp. water
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. allspice
1/4 tsp. cloves
1/4 tsp. nutmeg
8 c. pecan halves
Combine first 8 ingredients in a large bowl; mix well with wire whisk. Add pecans; stir until evenly coated. Spread pecans in a greased 15 x 10 x 1” jellyroll pan. Bake at 275 degrees for 50-55 minutes; stir once while baking. Remove to waxed paper while still warm; cool. Store in an airtight container and use in salads all winter long.
Raspberry Vinaigrette
1/2 c. raspberry vinegar
2 tsp. Dijon mustard
1 tbsp. honey
1 clove garlic, minced
1 small shallot, minced
1/4 tsp. salt
1/4 tsp. pepper
1/2 c. light olive oil
Whisk together first 7 ingredients. Gradually whisk in olive oil to blend completely.
