Sorry there’s no picture for this recipe — we snapped up every bite before it even occurred to us to snap a picture. This salad of my own invention was an instant hit!
We had this alongside thin-cut ribeyes and hasselback potatoes.
Steak Night Salad
6 oz (1 bag) lettuce of your choice
1/4 cup plain yogurt (not vanilla)
1 TB raspberry preserves
1 TB balsamic vinegar
1 TSP whole-grain mustard
3 TB sugar
1/3 cup pecan halves
1/4 tsp vanilla extract
2 slices thick smoked bacon, diced
1 small sweet apple
1/4 cup dried sweetened cranberries
1 oz sweet white cheddar (or blue cheese)
- For dressing, whisk yogurt, preserves, vinegar, and mustard in a large, lidded bowl or food storage container. Add lettuce and shake well to coat. Divide between 4 plates.
- For candied pecans, combine pecans, sugar, vanilla, and bacon in a small frying pan over medium heat. Stir or toss occasionally until bacon is cooked and sugar has caramelized and coated pecans and bacon. Divide between the four salads.
- Top each salad with chopped apple, cranberries, and crumbled cheese.