HARVEST SALAD WITH CAJUN PECANS
This is a copy of the Harvest Salad served at Ruth's Chris Steakhouse restaurants. NOTES: 1) You can use the vinaigrette recipe below, or you can use a commercial bottled White Balsamic Vinaigrette since many are available in most stores now. It's said that Kroger's Private Selection 'White Balsamic and Honey' is nearly a spot-on duplicate. 2) Crispy Onions are available in most larger markets. They're somewhat similar to canned French Fried Onions that go on top of classic green bean salads. So look for them in the same aisle as French Fried onions, croutons and other salad toppings.
Provided by Vickie Parks @Northwestgal
Categories Lettuce Salads
Number Of Ingredients 26
Steps:
- CAJUN PECANS: Combine all ingredients for the Cajun Pecans in a slow cooker. Cover and cook on High for 15 minutes. Remove lid, turn to Low, and continue to cook uncovered for 2 hours, stirring frequently. Transfer pecans to a parchment-lined baking sheet, and let cool completely while you prepare the vinaigrette and salad.
- BALSAMIC HONEY VINAIGRETTE: Whisk together the vinegar and lemon juice in a glass bowl until well combined. Slowly whisk in the oil (in a slow but steady drizzle) until oil is thoroughly incorporated. Whisk in the honey, salt and pepper. Set aside to stand at room temperature for 30 minutes to allow the flavors to combine. Just before serving, whisk the vinaigrette a little, to thoroughly mix ingredients.
- SALAD: In a large salad bowl, toss together all of the salad ingredients (mixed greens, roasted corn, dried cherries, crumbled bacon, tomato halves, crispy onions and crumbled goat cheese). Add the cooled Cajun Pecans and Balsamic Honey Vinaigrette, and toss gently. Serve immediately.
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