Guest guest Posted November 24, 2009 Report Share Posted November 24, 2009 Thank you for sharing this recipe. I have everything but the salad greens and I'm short on pecans. I will try it. I usually serve a few bags of salad greens and a bottled dressing. This is so much better sounding. Liz , Donnalilacflower <thelilacflower wrote: > > This is delicious and it's very festive too. > Donna > > Pilgrim Salad Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2009 Report Share Posted November 24, 2009 Enjoy Liz, it really is yummy. Donna --- On Tue, 11/24/09, elizerbat <elizerbat wrote: elizerbat <elizerbat [veg_grp] Re: Pilgrim Salad Tuesday, November 24, 2009, 3:03 PM Â Thank you for sharing this recipe. I have everything but the salad greens and I'm short on pecans. I will try it. I usually serve a few bags of salad greens and a bottled dressing. This is so much better sounding. Liz , Donnalilacflower <thelilacflower@ ....> wrote: > > This is delicious and it's very festive too. > Donna > > Pilgrim Salad Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2009 Report Share Posted November 24, 2009 This is delicious and it's very festive too. Donna Pilgrim Salad 1 cup pecan halves (or walnuts will work) 1 tablespoon canola oil 2 teaspoons pumpkin pie spice 1 cup frozen corn kernels, thawed (canned work too) 8 cups mixed salad greens (I use some fresh spinach too) 1 cup dried cranberries 1 medium red onion, halved and thinly sliced 1 tablespoon Dijon mustard 4 teaspoons red wine vinegar 1 shallot, minced (or use minced green onions) 1 clove garlic, minced (I use 2 cloves) 1/3 cup extra-virgin olive oil Salt and pepper Preheat oven to 350°F. Toss pecans, canola oil and pumpkin pie spice together and place in a single layer on a rimmed baking sheet. Bake for 10 minutes, shaking pan once during baking time. Let cool. Warm a large skillet over high heat, mist lightly with cooking spray and cook corn for about 2-3 minutes, until corn turns slightly brown. Let cool. Make vinaigrette: Whisk mustard, vinegar, shallot and garlic together. Add oil in a slow stream, whisking constantly. Season with salt and pepper to taste. Toss all salad ingredients together. Add vinaigrette, toss well and serve. Serves 6-8 (usually perfect for 8 people) One pill makes you larger, and one pill makes you small. And the ones that mother gives you don't do anything at all. Go ask Alice, when she's ten feet tall. Jefferson Airplane - White Rabbit Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 25, 2009 Report Share Posted November 25, 2009 This salad looks lovely and look forward to trying it, but have one question. I am unable to buy pumpkin pie spice, what would you substitute with? Thank you, Louise Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 25, 2009 Report Share Posted November 25, 2009 Louise, my favorite pumpkin pie recipe calls for 1 Tbsp pumpkin pie spice OR 1 tsp ground cinnamon, 1/2 tsp ground ginger and 1/2 ground cloves. Hope this helps -- the salad does sound delicious! Audrey On Wed, Nov 25, 2009 at 2:25 PM, louise154931 <louisemartenwrote: > > > This salad looks lovely and look forward to trying it, but have one > question. I am unable to buy pumpkin pie spice, what would you substitute > with? > > Thank you, Louise > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 26, 2009 Report Share Posted November 26, 2009 Beautiful! Happy Thanksgiving! ~ PT ~ , Donnalilacflower <thelilacflower wrote: > > This is delicious and it's very festive too. > Donna > > Pilgrim Salad > > 1 cup pecan halves (or walnuts will work) > 1 tablespoon canola oil > 2 teaspoons pumpkin pie spice > 1 cup frozen corn kernels, thawed (canned work too) > 8 cups mixed salad greens (I use some fresh spinach too) > 1 cup dried cranberries > 1 medium red onion, halved and thinly sliced > 1 tablespoon Dijon mustard > 4 teaspoons red wine vinegar > 1 shallot, minced (or use minced green onions) > 1 clove garlic, minced (I use 2 cloves) > 1/3 cup extra-virgin olive oil > Salt and pepper > > Preheat oven to 350°F. Toss pecans, canola oil and pumpkin pie spice together and place in a single layer on a rimmed baking sheet. Bake for 10 minutes, shaking pan once during baking time. Let cool. > > Warm a large skillet over high heat, mist lightly with cooking spray and cook corn for about 2-3 minutes, until corn turns slightly brown. Let cool. > > Make vinaigrette: Whisk mustard, vinegar, shallot and garlic together. Add oil in a slow stream, whisking constantly. Season with salt and pepper to taste. > > Toss all salad ingredients together. Add vinaigrette, toss well and serve. Serves 6-8 (usually perfect for 8 people) > > One pill makes you larger, and one pill makes you small. And the ones that mother gives you don't do anything at all. Go ask Alice, when she's ten feet tall. Jefferson Airplane - White Rabbit > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 27, 2009 Report Share Posted November 27, 2009 Wow! This looks terrific. I'm going to make it sometime very soon. -- Trish Carr http://home.comcast.net/~bantrymoon/ Quote Link to comment Share on other sites More sharing options...
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