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Home Nothing Specific Boil Cranberry Walnut Salad

Pecan Vinaigrette Dated 1968 Recipe

Ingredients

How to make it

  • Preheat oven to 350.
  • Spread pecans on baking sheet and bake until slightly golden about 5 minutes.
  • Set aside to cool.
  • When pecans are cool transfer to a blender along with remaining ingredients.
  • Puree until smooth then use immediately or store in container in refrigerator up to 5 days.

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The Cook

chefmeow Garland, TX

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