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Peach Pecan Salad


* 2 teaspoons vegetable oil
* 1/4 teaspoon hot sauce
* 3 tablespoons sugar
* Salt and pepper
* 1 1/4 cups pecans (4 oz.)
* 4 fresh peaches, sliced, or 1 1/2 (16 oz.) bags frozen sliced peaches (3 cups)
* 1/2 cup apple cider vinegar
* 1/2 cup extra-virgin olive oil
* 2 tablespoons Dijon mustard
* 1/4 cup finely chopped onion
* 8 cups mixed baby lettuce (7 oz.)


Preheat oven to 375°F. Line a baking sheet with foil; coat with cooking spray. Whisk vegetable oil, hot sauce, 2 Tbsp. sugar and salt to taste in a bowl; add pecans and toss to coat. Spread on prepared sheet. Bake until sugar bubbles and pecans begin to brown, 3 to 5 minutes. Cool to room temperature on a rack.

Chop just enough peach slices to make 1/2 cup and puree with vinegar, olive oil, mustard, onion, 1 Tbsp. sugar, and salt and pepper to taste in a blender.

Divide greens among 8 salad plates; top with peaches, dressing and pecans.

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