The harvest salad at Ruth's Chris Steakhouse has mixed greens roasted corn, dried cranberries, crispy bacon topped with goat cheese and Cajun pecans. The spicy nuts as well as the white balsamic vinaigrette make this a truly unique salad. There are several brands of this dressing on the market or you can make your own with the recipe provided below.
CAJUN PECANS
1 pound pecan halves
1/4 cup melted butter
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cayenne pepper
Combine all ingredients in slow cooker. Cover and cook on HIGH for 15 minutes. Turn to LOW and continue to cook, uncovered, stirring occasionally for 2 hours. Transfer nuts to a baking sheet and cool completely.
WHITE BALSAMIC VINAIGRETTE
3/4 cup extra virgin olive oil
1/4 cup white balsamic vinegar
1 tablespoon honey
1 tablespoon lemon juice (about one generous squeeze from a fresh lemon)
salt and freshly ground black pepper, to taste
Combine the vinegar and lemon juice in a glass bowl. Slowly whisk in the oil until fully combined.
Whisk in the honey. Season to taste with salt and pepper. Let stand at room temperature for 30 minutes to let the flavors meld. Give the dressing a good whisk immediately before serving.