This is the THIRD time I’ve written this post.

I’m going to spare you the gory details, but the first couple of times were a bit boring and depressing.

Something about being fat and tired comes to mind.

And if I remember correctly, I think there was a bit about feeling sick and gross and tired.

I walked away from my screen, because I was boring myself while I was getting ready to wear you down with dullness.

When I returned a few hours later, I saw this glorious picture of this phenomenal salad, and thought. . .”Not another word must be said. I must go and share this delectable “dessert like salad” and try not to bore the pants off of anyone, lest they be frightened from “dessert like salads” forever.

So there you have it, I’ll say not another word.

But. . .

to TRY THIS SALAD.

It’s so very good. And so very pretty. And you’ll be proud of yourself for eating your greens, and even more proud of yourself that you’re so fancy and proper like.

Unless you lick your bowl.

Which I did.

And then you’ll just say, “Maybe I’ll be able to better control my impulses tomorrow, when I eat this salad again.”

Spring Mix Salad with Candied Pecans and Balsamic Vinaigrette

For the salad:

Spring Salad Mix (10 cups)

Handful Sweet Grape Tomatoes (about 16)

Goat Cheese Crumbles ¼ cup

Diced Red Onion ¼ cup

*Candied Pecans ½ – ¾  cup 

Balsamic vinaigrette

¾ cup extra virgin olive oil

¼ cup balsamic vinaigrette

½ tsp oregano

Dash salt

Dash pepper

*On that low carb, low sugar kick? I am.  Try making your own homemade Candied Pecans in 5 minutes.

Using 3 TB Swerve, ½ tsp Cinnamon, ⅛ tsp Salt, 2 tsp water, 1 cup, pecans halved. Mix together all ingredients minus the pecans.  Set aside. In a small pan on medium heat toast pecan for 3 minutes, add cinnamon mixture and continue to cook until golden and shiny. Pour onto a Silpat or parchment paper and let cool. Store in an airtight container. 

Layer salad starting with half the lettuce at the bottom of a large salad bowl. Sprinkle with half of the remaining ingredients.

Place the remaining lettuce on top, and cover with the remaining ingredients.

Toss and Serve with Balsamic vinaigrette.