|Photo from Faithfulness Farm|
One thing I love about Gail's recipes (and you will love this, too) is that she offers a simple link to the printable version. I then save this as a pdf and it's ready to print when I want to use it.
I made just a couple of changes in the recipe. She uses Splenda® in the dressing (to keep the carbs low), but I prefer sugar so I used that. I also switched things around a bit in the dressing, as I usually do; I used 1/4 cup vinegar (and I used cider vinegar because that's what I had); only 3 Tblsp. olive oil, and 1 Tblsp. water to make up for the missing oil. The other thing I did differently was to toast the pecans. I did this in the microwave to make it quick, easy, and not heat up the kitchen.
I made this salad for a Father's Day get-together where it went over very well! If it's as hot where you are as it is here in northern New England, a main-dish salad may be just the ticket for your supper tonight!