Blackberry Pear Salad with Tangerine Wine Dressing

Blackberry Pear Salad with Tangerine Wine Dressing

Ingredients:
2 cups Washington apples, cored and chopped
2 cups Granny Smith apples, cored and chopped
1/3 cup pecans, chopped
1/3 cup caramel sauce
2 teaspoons lemon juice
2 tablespoons hot water

Directions:
1. Preheat the oven to 350°F. Chop bread slices into 1-inch cubes and
place in large mixing bowl. Lightly coat cubes with butter-flavored
cooking spray. Spread cubes on nonstick cookie sheet and place in
oven. Bake for 10–5 minutes, or until dry and golden. Place croutons in
a bowl and set aside until needed.
2. Toss together the Washington apples, Granny Smith apples, and pecans
in a large salad bowl.
3. In a mixing bowl, stir together the caramel sauce, lemon juice, and hot
water. Mix well. Drizzle the caramel sauce over the salad and mix
well.
4. Add the croutons to the salad and toss lightly. Serve salad immediately.
Salad does not store well, but the dried croutons will keep for at least
a week if stored alone.