Christmas Salad

Salad:

1-2 Fuji or Gala Apples, peeled and cut into 3/4 inch pieces
1 pear, peeled and cut into 3/4 inch pieces
1 bag of craisins
1 cup of candied pecans (recipe below)
2 heads of romaine lettuce torn into bit size pieces
1bag of spinach


Candied pecans

Combining 1 cup of pecan halves and 1/4 cup sucanant in a frying pan. Stir over medium heat. When the sugar starts to melt and turn a caramel color, add 1/4 cup hot water and the zest from one orange. Stir constantly until water has evaporated and sugar crystals have dissolved. remove to a cookie sheet lined with wax paper and separate pecans before they cool.


Dressing:

1/2 cup agave nectar
1/3 cup apple cider vinegar
2 T Lemon juice
1 T red onions
1/2 t salt
2/3 t poppy seeds after blending
Blend all ingredients then add 2/3 olive oil


Combine in a large salad bowl. Do not add dressing to salad until you are ready to eat, the salad will wilt if setting too long.