To prepare the candied pecans, mix ingredients
together and spread on a shallow pan covered
with foil. Bake at 350°F until toasted. Let cool and
then chop.
Toss salad mix, grapes, dates, pecans and cheese in
a large salad bowl.
In a separate bowl, whisk together olive oil, vinegar,
salt and pepper. Pour over the salad and toss.
Makes 4 servings.
5 cups spring salad mix
1/2 cup sliced red
seedless grapes
1/4 cup chopped
Medjool dates
1/3 cup crumbled
blue cheese
3/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon salt
1 teaspoon pepper
CANDIED PECANS
1/4 cup pecans
2 tablespoons
butter, melted
3 tablespoons
brown sugar
Summer Oasis Salad
Richard Bagdasarian/Bard Valley
Medjool Date Growers
Gather zest from the peel of 1 orange. Peel and
section 2 of the oranges. Cut the sections in half and
place them in a large bowl. Squeeze and save the
juice from the remaining orange.
Snap off and discard woody bases from asparagus,
then cut the spears into 2-inch-long pieces. In a small
saucepan, bring 1 cup of water to a boil. Place asparagus
in boiling water for 1 minute, then drain and transfer
immediately to a bowl of ice water. Drain.
Add avocado, red onion and the cooled, drained
asparagus to the bowl of oranges.
In another bowl, whisk together the reserved orange
juice, olive oil, mustard, salt and pepper to taste. Pour
over the salad ingredients and gently toss.
Arrange lettuce on plates and top with the salad.
Garnish with the reserved orange zest.
Makes 4 servings.
Recipe developed by Christine W. Jackson, food stylist.
Brands may vary by region; substitute a similar product.
3 Cecelia Packing* or
Kings River* Cara Cara
oranges, divided
1 pound asparagus
1 avocado, peeled, pitted
and diced
2 tablespoons finely
minced red onion
3 tablespoons orange
juice (from one of
the oranges)
1 tablespoon extra-virgin
olive oil
2 teaspoons honey mustard
or Dijon mustard
1/8 teaspoon salt
Ground black pepper
1 head Bibb lettuce, torn
into bite-size pieces
Cara Cara and Asparagus Salad
Cecelia Packing/Kings River Packing
