harvest salad with cajun pecans

Name: Harvest Salad with Cajun Pecans
Prep time: 30 min
Cook time: 2 h 15 min
Yield: 4
Cuisine: Cajun/Creole
Ingredients: SALAD; 8 cups - mixed salad greens; 14- or 15- ounce(s) canned fire-roasted whole kernel corn, drained; 2 cups - dried cherries; 6 slices - bacon, cooked crisp and crumbled; 10-oz package(s) grape tomatoes, halved; 3.5 oz bag(s) crispy onions (available in the same aisle as croutons, canned french fried onions, and other salad toppings); 4 oz - goat cheese, crumbled; CAJUN PECANS; 1 pound(s) pecan halves (do not crush or chop); 1/4 cup - melted butter; 1 tablespoon(s) chili powder; 1 teaspoon(s) salt; 1 teaspoon(s) dried basil; 1 teaspoon(s) dried oregano leaves; 1 teaspoon(s) dried thyme; 1/2 teaspoon(s) onion powder; 1/4 teaspoon(s) garlic powder; 1/4 teaspoon(s) ground cayenne pepper; WHITE BALSAMIC HONEY VINAIGRETTE; 1/4 cup - white balsamic vinegar; 1 tablespoon(s) lemon juice (from 1 fresh lemon); 3/4 cup - extra virgin olive oil; 1 tablespoon(s) honey; - salt, to taste; - black pepper, to taste

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Private Recipe by

Vickie Parks

@Northwestgal

Renton, WA

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.

yield 4

prep time 30 Min

cook time 2 Hr 15 Min

method No-Cook or Other

Ingredients For harvest salad with cajun pecans

SALAD
8 cups

mixed salad greens
14- or 15- oz

canned fire-roasted whole kernel corn, drained
2 cups

dried cherries
6 slices

bacon, cooked crisp and crumbled
10-oz pkg

grape tomatoes, halved
3.5 oz bag

crispy onions (available in the same aisle as croutons, canned french fried onions, and other salad toppings)
4 oz

goat cheese, crumbled
CAJUN PECANS
1 lb

pecan halves (do not crush or chop)
1/4 cup

melted butter
1 Tbsp

chili powder
1 tsp

salt
1 tsp

dried basil
1 tsp

dried oregano leaves
1 tsp

dried thyme
1/2 tsp

onion powder
1/4 tsp

garlic powder
1/4 tsp

ground cayenne pepper
WHITE BALSAMIC HONEY VINAIGRETTE
1/4 cup

white balsamic vinegar
1 Tbsp

lemon juice (from 1 fresh lemon)
3/4 cup

extra virgin olive oil
1 Tbsp

honey
salt, to taste
black pepper, to taste

How To Make harvest salad with cajun pecans

1
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.

2
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.
3
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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