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1 box crisp baby greens
1 mango, peeled and cubed
1 cup raw pecan halves
1/4 cup Gefen Honey
salt, to taste
3/4 cup pineapple, cubed
1 kiwi, peeled and quartered
1/4 cup lime juice
10 mint leaves
1 teaspoon sugar or Gefen Honey
3/4 teaspoon salt
2 tablespoons Gefen Extra-Virgin Olive Oil
Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with Gefen Parchment Paper. In a large bowl, mix pecans and honey until well coated.
Spread on the sheet pan in a single layer and sprinkle with a pinch of salt. Bake for 10 minutes or until golden brown.
Remove from oven and let cool. Break nuts apart. Store in an airtight container.
Blend all ingredients in a food processor or blender until smooth.
Dress greens immediately before serving and top with mango and candied pecans.
Serve with Chili-Roasted Carrots with Avocado Cilantro Dressing and Blackened Salmon.
Photography by Heather Winters Pesach program by Leah Reiss and Dov Osina of Regal Retreats
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