1/4cup maple syrup
2/3 cup Pecans
2/3 cup Walnut Oil
1/4 cup lime juice
2 TBS orange juice
2 TBS xylitol (Emerald ForestéĐó)
1/8 tsp stevia powder
1 tsp sea salt (Redmondé─˘s
1 tsp lime zest, grated
1 tsp orange zest, grated
8 cup, chopped
8 cups romaine lettuce, chopped
1 red onion, thinly sliced
1 orange, peeled, sliced
1 pint strawberries, cut in half
2 avocados, thinly sliced
For the maple pecans, mix the pecans and maple syrup in a
small skillet, cook over medium heat until the syrup gets thick and
sticky. By allowing to heat for 10 minutes. Then allow to cool for 10 minutes. The syrup should stick to the pecans, if
it is still liquid after cooling cook for another 5 minutes and allow to cool
again. Be careful not to overcook or they will taste burnt.
For the dressing, combine the oil, lime juice, orange juice,
xylitol (sugar replacement),lime zest, orange zest, sea salt and stevia and mix
up in a air tight container. Chill until served.
For the salad mix the lettuce, spinach, oranges,
strawberries, in a large bowl and toss. Chill until served.
When ready to serve add the avocados and pecans to the salad
and drizzle dressing over top.