Ingredients

2/3 cups dried tart cherries

1 cup boiling water

1/2 cup mayonaisse

3 tb. sour cream

2 tb. fresh lemon juice

1 tsp sugar

4 granny smith apples, cored, cut into 1/2 inch cubes

1 1/3 cups very thinly sliced celery

For the candied pecans:

Non stick vegetable spray

3 tb. light corn syrup

1 1/2 tb. sugar

3/4 tsp salt

1/4 tsp. fresh grated pepper

1/8 tsp. cayenne pepper

1 1/2 cup pecan pieces

Preparation

Preheat oven to 325 degrees. Spray a baking sheet with vegetable spray. Combine corn syrup, sugar salt, pepper and cayenne in a bowl. Add pecans and toss to coat. Transfer to the baking sheet. BAke 5 minutes. Stir around and bake another 10 minutes. Transfer to cool on foil, separating nuts with a fork.

For the salad: Soak cherries in 1 cup boiling water for 10 minutes. Drain. Whisk, mayo, sour cream, juice and sugar in a large bowl. Add apples, celery, grapes and cherries. Toss to coat.

To serve: Arrange some lettuce cups on a platter. Spoon salad into cups. Top with pecans and serve