Strawberry Avocado Salad

Ingredients

2 tablespoons white sugar (I cut back some on the sugar, but that is my preference)
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon cider vinegar
1 teaspoon lemon juice
2 cups torn salad greens (I've also made this with spinich)
1 avocado - peeled, pitted and sliced
10 strawberries, sliced
1/2 cup chopped pecans (try toasting these in a pan for more crunch and flavor!)

Prep Time:
15 Minutes
Ready In:
15 Minutes

In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.
Servings Per Recipe: 2

Miss Rebecca's Southern Pecan Pie

Miss Rebecca was an elderly lady who was my neighbor in Georgia. She was a sweet little thing. T

1 deep dish pie shell
1 1/4 c. sugar
1/2 c. light corn syrup
1/4 c. butter
3 eggs, beaten until light
1 c. pecans, chopped

Combine sugar, light corn syrup and butter in a sauce pan. Bring to a boil.
Combine eggs and pecans. Slowly add hot syrup. Pour into a pie shell.

Bake at 375 for about 50 minutes for large pie.