sharon flanagan


I first made this to serve at our family reunion feast. I had prepared enough to fill a large roasting pan and nothing was left, not even a nut! Everyone loved it and requested the recipe before leaving, even my big brother! (as a side note, it's now the ONLY salad dressing he'll eat, on ANY salad!)


★★★★★ 1 vote

20 Min
No-Cook or Other


  • 1/2 c
    maple syrup, pure
  • 1/2 c
    dijon mustard
  • 1/4 c
    brown sugar
  • 1/2 c
    balsamic vinegar
  • 1 1/4 c
    iceberg lettuce, torn
  • 1 1/4 c
    romaine lettuce, torn
  • 1 1/4 c
    baby spinach, torn
  • 1/2 c
    carrot, matchstick cut
  • 1/2 small
    red onion, cut into rings
  • 1/2 c
    sweet red pepper, chopped
  • 1/3 c
    apple, chopped
  • 1/3 c
    mandarin orange pieces
  • 1/3 c
    pecans (whole or chopped)
  • 1 Tbsp
    sesame seeds, toasted
  • ·
    cooked chicken (optional)



  1. Be sure to wash the fruits and vegetables and dry on paper towels before cutting.
  2. In a large bowl, mix your salad greens.
  3. Sprinkle the carrot, red onion, apple and mandarin orange pieces over the top (they can be mixed in if desired).
  4. Sprinkle your salad with the pecans and sesame seeds.
  5. For the dressing, in a shaker bottle, add the maple syrup, Dijon mustard, brown sugar and Balsamic Vinegar.
    Shake well to blend.
  6. Pour desired amount over your salad.
  7. * Top with cooked chicken pieces if desired.

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