Ingredients:
1 3/4 cups pecan halves
1/4 cup white sugar
salt, to taste
1/8-1/4 teaspoon cayenne pepper, to taste
1 teaspoon garlic powder
1 bag pre-washed salad greens ( I used half a bag of romaine and half a bag of “spring greens”)
salt & freshly ground black pepper, to taste
8 slices hickory smoked bacon, cooked crisp and crumbled
1 1/2 cups diced seeded fresh tomatoes
1 cup grated carrots
2 large avocados, peeled,pitted and diced
3/4 lemons, juice of, divided
garlic salt, to taste
1 1/2 cups lump crabmeat or 1 1/2 cups imitation crabmeat ( or a combination)
2 -3 ounces crumbled gorgonzola or 2 -3 ounces blue cheese
ranch dressing
Directions:
Make caramelized pecans (see directions below), cook bacon and drain and crumble, and prepare vegetables.
Squeeze juice of half a lemon onto avocado pieces, sprinkle them with garlic salt, and stir gently to coat.
Squeeze remaining lemon juice onto crab.
Place salad greens in a large bowl.
Sprinkle with salt and pepper and toss gently.
Arrange toppings in triangle or pie-wedge shaped areas on top of salad in the following order clockwise: crab (at “12 o’clock”), avocado, bacon, carrot, gorgonzola, pecans (1 to 1 1/2 cup), tomato.
Serve from the middle outward, grabbing lettuce from underneath and taking bits from the various toppings.
Pass ranch dressing.
Enjoy!
Caramelized Pecans: Place pecans and sugar in large metal skillet.
Sprinkle with salt, cayenne and garlic powder.
Cook on medium-low, stirring constantly, until sugar begins to melt and stick to the bottom of the pan, about 4-6 minutes.
Continue stirring one minute, then lower heat to low and continue stirring constantly until sugar liquefies and the pecans are fully coated, about 3-5 more minutes.
Remove immediately from heat and spread to cool on foil sprayed with cooking spray.
When cool, separate gently.
Note: This makes a bit more than you’ll need for the salad to provide for the “munch” factor!
Servings: 4-6
Time preparation: 15 min.
Time total: 40 min.