Golden Raisin Vinaigrette
Whisk ingredients all together; set aside.
Candied Pecans
Preheat oven to 375°F. In metal mixing bowl, beat egg whites and sugar over low heat until sugar dissolves, and beat to soft peaks. Fold in pecan halves and stir to coat evenly. Spread in single layer on cookie sheet lined with parchment paper. Bake at 375°F for 30 to 40 minutes or until lightly browned. Remove from oven; cool completely on pan, and separate nuts by hand. Set aside.
Escarole and Raisin Salad
In a bowl, combine escarole, celery root and raisins. Toss with vinaigrette and salt and pepper, to taste.
To Serve
Divide and arrange avocado slices on 4 large plates. Divide and add salad. Sprinkle a few candied pecans on top and dust with ground pepper. Serve immediately.
Ingredients
Golden Balsamic Vinaigrette
- 1/2 Cup extra virgin olive oil
- 22/3 Tablespoons white balsamic vinegar
- 1/2 Teaspoon honey
- 1/2 Tablespoon finely chopped fresh thyme
- 1/2 Tablespoon finely chopped shallot
- Dash of kosher salt
Procedure
Candied Pecans
- 1 egg white
- 2 Tablespoons brown sugar
- 11/2 Cups pecan halves
Escarole and Raisin Salad
- 1/2 head escarole; washed, dried and torn
- 1/2 small celery root, peeled and cut in matchstick-size pieces (julienne)
- 1 Cup California raisins
- 1 ripe Haas avocado, cut into thin slices
- Salt and pepper
Nutrition Facts Per Serving
Calories 390 (Calories from Fat 70%); Total Fat 32 ( Saturated Fat 3.5; Trans Fat 0; ); Cholesterol 0; Sodium 35; Potassium 525; Total Carbohydrate 27; Dietary Fiber 5; Sugars 20; Protein 4; Calcium 44; Iron 2;Try Another Recipe
California Raisin, Rice and Carrot Salad
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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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