"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Dinner Party Salad Recipe

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This recipe for Dinner Party Salad, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Soderberg Kyle
Added: Tuesday, October 28, 2008


Salad ingredients:
2 apples or 2 Bosc pears, cut in wedges
6 oz. Arugula or Spring Mix salad greens
1/2 c. dried cranberries
8 oz. fresh goat cheese, cut into 1 oz. circles

Candied Pecans:
3 T. butter
1 c. pecans
1/2 c. powdered sugar
1/4 tsp. salt
1/8 tsp. cayenne pepper

1 c. balsamic vinegar
7 T. Dijon mustard
7 T. light brown sugar
1 c. olive oil
1 c. vegetable oil

In a frying pan melt the butter. In a bowl toss pecans, sugar, salt and cayenne pepper. Add all to the frying pans and stir constantly for a couple of minutes until it caramelizes. Pour out on waxed paper to cool.
In a food processor or blender, blend vinegar, mustard, and brown sugar. Slowly add the oils with the motor running until it thickens.
Toss greens, cranberries, and pecans. Drizzle with dressing and artfully arrange fruit and cheese on top of each plate of greens.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Dressing may be stored in the refrigerator for up to 2 weeks. You can press cheese slices into some chopped pecans . . . also it slices well with unflavored dental floss.




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