SUMMER LEMON WITH SPICED PECANS TOSSED SALAD

TOSSED SALAD
Makes 8 servings

2 cups Spring mix lettuce
1/2 cup Blue cheese crumbles
1/2 cup Spiced pecans (recipe follows)
1/2 cup Sweetened dried cranberries, diced
1/2 cup Lemon vinaigrette (recipe follows)

Combine first five ingredients and toss with vinaigrette.

LEMON VINAIGRETTE
Makes 5 cups

3 cups Whole-egg mayonnaise
2 cups Lemonade concentrate
2 1/2 Tbsp. Dijon mustard
Sugar to taste

Combine ingredients and whisk until smooth. Season to taste with sugar.

SPICED PECANS
Makes 1 1/4 cups

1/4 lb. Butter (can substitute margarine)
2 Tbsp. Sugar
3/4 tsp. Ground cumin
1/2 tsp. Table salt
1/8 tsp. Cayenne pepper
1 1/4 cups Pecans, diced

Melt butter in skillet. Add sugar, cumin, salt and cayenne. Heat until bubbling and sugar dissolves.

Immediately add pecans and stir to coat. Spread pecans on baking sheet and bake at 350F until brown and toasted, 10-15 minutes.

From: Souplantation/Sweet Tomatoes
Source: Restaurants & Institutions Magazine Recipes