California Country Club Salad


  • 1 cup  chopped pecans
  • Salt
  • Sugar…enough to lightly cover all pecans (approx 1/3 cup)
  • Pinch of ground cloves
  • 23      ripe avocados, slice as desired
  • 1 lb      bacon, cooked until crispy and crumbled
  • ¼  cup soft goat cheese…or more as desired…(I buy the goat cheese that is sealed in a tube shape.  You can find it at Costco, or in the deli section of your grocery store. Get plain…not any flavored variety)
  • 2 lbs    fresh spring mix lettuce medley

Pink Poppy Seed Dressing

  • 1/3 cup vinegar
  • 1/3 cup sugar
  • 1 tsp salt
  • 1 tsp mustard
  • 2 Tble minced purple onion
  • 1 cup vegetable oil
  • 1 Tble poppy seeds


  1. *To candy the pecans:  Put pecans a medium frying pan, sprinkle with sugar and salt and add a pinch of ground cloves.  Cook, while stirring, over med heat until pecans are coated and sugar is dissolved and caramelized.  Stir constantly to coat pecans.  Watch carefully these can burn fast.  Pour onto a plate to cool.  Sample a few…these are crazy good!
  2. A hint:  Just before serving, fill your serving bowl with spring mix lettuce.  You may not necessarily use all 2 lbs.  Toss the spring mix greens with the desired amount of dressing.  Add pecans, bacon and avocado and give it a light toss.  Sprinkle with goat cheese. (This makes a large bowl)  Serve and enjoy!

Pink Poppy Seed Dressing

  1. Blend first 5 ingredients together until mixture turns pink from the purple onion being incorporated.  While blender is blending on high speed, open top of blender and pour oil in SLOWLY allowing only a slight stream of oil to flow.  This emulsifies the oil and vinegar mixture so the oil will not separate.  YAY!  Stir in poppy seeds and drizzle over salad!  Delish!