Cashmere Apron

peach salad with charleston pecans


While visiting Charleston, South Carolina, I had the opportunity to visit The Charleston Farmer’s Market which is held every Saturday. What a treat to taste so many different fresh foods from local vendors. One of my favorite booths was Molly & Me Pecans. This Charleston company sells a variety of different gluten-free nuts sure to leave everyone wanting more.

Salad ingredients:
1 bag Spring mix
1 peach, peeled, pitted and sliced
1 cup candied pecans (recipe below)

Bolthouse Farms Tropical Mango Vinaigrette

Toss the above ingredients gently and serve on a chilled salad plate.

Candied Pecans ingredients: (not Molly’s recipe)
1 egg white
1 tsp. ground cinnamon
1 cup sugar
3/4 tsp. salt
2 Tb water
1 pound of pecan halves

Preheat the oven to 250 degrees. Lightly butter  baking sheet.

In a bowl, beat the egg whit until foamy. Mix in the cinnamon, sugar, salt and water. Mix well. Stir in pecans halves, stirring until well coated. Spread on a baking sheet.

Bake in preheated oven for 1 hour, stirring every 15 minutes. Serves 4. Compliments: all

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