CINNABUNS SALAD, ANYONE?

Salad, Anyone? A holiday-colored offering sure to impress at every occasion

Red & Green Salad (8 servings)

INGREDIENTS:

• 2 large heads of leaf lettuce (Bibb, Boston, etc.) • 10 Roasted Beets (recipe at right) • Blue cheese crumbles (12 oz.) • Spiced Pecans (recipe at right) • Apple Cider vinaigrette (recipe below) 1. Arrange lettuce on each plate. 2. Top with beets, cheese and pecans. 3. Drizzle with dressing.

Apple Cider Vinaigrette INGREDIENTS:

• 1½ c. olive oil • 6 Tbsp. apple cider vinegar • salt and pepper to taste 1. Pour oil, vinegar, water, honey, mustard, salt and pepper into bowl. 2. Whisk until fully blended.

Roasted Beets INGREDIENTS:

• 10 fresh beets, greens trimmed • ½ c. + 2 Tbsp. water 1. Preheat oven to 400°. 2. Wash beets and wrap individually with one tablespoon water each in aluminum foil. 3. Place on cookie sheet or shallow baking dish. 4. Roast for 50 minutes and check moisture level. If done, remove from oven. If drying out, add another Tbsp. of water to each and roast an additional 10 minutes. 5. Remove from oven and let cool in foil packets for 10 minutes. 6. Remove from foil and rub easy to remove. 7. Slice or cube.

• ½ c. water • ½ c. honey • ¼ c. Dijon mustard off skin with paper towel. Skin should be

Spiced Pecans INGREDIENTS:

• ½ c. sugar • 2 Tbsp. water • 1 tsp. cayenne (red) pepper • 3 c. pecan halves • sea salt to taste 1. Preheat oven to 350°. 2. In small saucepan, mix sugar, water and pepper and heat to boil. 3. Boil for 1-2 minutes, stirring constantly. 4. Remove from heat. 5. Add nuts to pan, stirring constantly, to coat evenly before glaze sets. 6. Transfer nuts to cookie sheet covered with parchment paper and sprinkle with sea salt. 7. Bake for 15 minutes, cool and store in airtight container.