I’ve been trying to come up with innovative recipes to serve my guests and share with my audience. On the menu today is my Mom’s creative, tangy herb salad with pecans. Unusual combo, right?
As I am aware that many of my readers are trying to make healthy choices and trying to improve their immune system during the Coronavirus quarantine, I decided to boost the salad recipe output on my blog. My blog has challenged me to both concoct my own recipes as well as gather from friends. This juicy herb salad with pecans has a tremendous amount of flavor, in a tiny, brightly colored pile of herbs on your plate. My Mom actually made it at Shabbat dinner a couple of weeks ago and I was blown away. A sweet and savory combination with crunchy additions, full of flavor.
A perfect side dish to baked fish, grilled steak, potatoes or stew.
(Serves 4-6 people)
– 3/4 cup cilantro
– 3/4 cup parsley
– 3/4 cup scallions
– 3/4 cup dill
– 3/4 cup FISHER crushed candied pecans
– 1/2 cup craisins
– 1/3 cup olive oil
– 3 Tbsp. lemon juice
– 1 Tbsp. salt
– 1 Tbsp. pepper
Chop the cilantro, dill, and parsley semi-finely, and slice scallion into ¼’ rounds. Place all herbs, and half of the candied pecans, as well as half of the craisins in a salad bowl. Add dressing and toss. Garnish top of herb salad with remaining pecans and craisins for a beautifully plated dish.
Tip: This salad is best prepared fresh, prior to serving.
Looking for a juicy steak recipe? My London Broil is an all time favorite!