YIELD: 12 servings SPICED PECANS: 3 cups pecan halves 3 Tbps. vegetable oil 3 Tbsps. brown sugar 3⁄4 tsp. ground red pepper 3⁄4 tsp. ground cumin FOR THE SALAD: 24 cups mixed salad greens 18 oz. fully-cooked grilled chicken strips 4-1⁄2 cups green beans, blanched 3 cups coarsely chopped dried plums 1-1⁄2 cups Apple Walnut vinaigrette (recipe follow) OR prepared red wine vinaigrette 1-1⁄2 cups crumbled goat cheese APPLE WALNUT VINAIGRETTE: 1-1⁄2 Granny Smith apples, peeled, cored and cut ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.