"The belly rules the mind."--Spanish Proverb

Field Greens with Crumbled Blue Cheese and Spicy Pecans Recipe

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This recipe for Field Greens with Crumbled Blue Cheese and Spicy Pecans, by , is from Cookin' with Curves 2009 Virginia Breast Cancer Foundation Fundraiser, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beverley Dale
Added: Monday, October 12, 2009


The salad:
8-10 cups field greens
2 green onions, chopped
4 oz. blue cheese, crumbled
1 granny smith apple, peeled and chopped
1/2 cup spicy pecans (see recipe below)

Spicy Pecans:
2 large egg whites
1 1/2 tsp. salt
1/4 cup sugar
2 tsp. Worcestershire sauce
4 1/2 cups pecan halves
6 T unsalted butter, melted and cooked
2 T paprika (optional)
1 1/2 tsp. cayenne pepper (optional)

The dressing:
2/3 cups sugar
1 tsp. dry mustard
1 tsp. salt
2/3 cup white vinegar
3 T apple cider vinegar
1/2 T dried onion bits
2 T Worcestershire sauce
1 cup vegetable oil

To make salad: Combine washed greens, green onions, blue cheese, apple and pecans in a salad bowl. Add just enough dressing to coat greens. Toss until blended well.

To make dressing: Combine sugar, dry mustard, salt and both vinegars in a bowl. Stir until vinegar is dissolved. Whisk in onion bits and Worcestershire sauce. Add oil slowly whisking continuously until blended.

To make spicy pecans: Preheat oven to 325 degrees. Beat egg whites with salt until foamy. Add sugar, Worcestershire sauce, paprika (if desired) and cayenne pepper (if desired). Fold in pecans and melted butter. Spread on a baking sheet and bake 30 to 40 minutes, stirring every 10 minutes. Keep an eye on them as they tend to burn easily. Remove from oven and cool. Store in an airtight container. Delicious by themselves!




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