My sister-in-law, Cheryl, sent this recipe that her daughter-in-law, Julie, made (the original recipe comes from Allrecipes.com). Cheryl wrote, “It is GREAT – and beautiful. Julie used candied pecans. I thought you might be able to tweak this for your website.” 

In the vinaigrette, we substituted honey for the sugar and used a red raspberry vinegar ... and while I was at it, quadrupled the dressing. I also toasted the pecans.

1. To make Red Raspberry Vinaigrette, in a medium bowl, whisk together:

½ cup olive oil

¼ cup honey

¼ cup red raspberry vinegar

1 Tbsp lemon juice 

2. Preheat oven to 350 degrees. On a cookie sheet or pizza pan, toast for 5-6 minutes (watch closely so they don’t burn):

4 Tbsp coarsely chopped pecans  

3. Remove from oven; set aside in a small bowl to cool. 

4. Layer on each of four salad plates:

1 cup fresh salad greens

½ avocado, peeled, pitted and sliced

3-4 strawberries, sliced 

5. Drizzle vinaigrette over greens and fruit, then sprinkle with toasted pecans. Refrigerate for up to 2 hours before serving, or serve immediately. Serves 4.