"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Field Greens with Crumbled Blue Cheese & Spicy Pecans Recipe

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This recipe for Field Greens with Crumbled Blue Cheese & Spicy Pecans, by , is from The Voss Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie (Wiedeman) Klein
Added: Saturday, January 20, 2007


2/3 c. sugar
1 tsp. dry mustard
1 tsp. salt
2/3 c. distilled white vinegar
3 T. apple cider vinegar
4 1/2 tsp. onion juice (or grated onion with juice)
2 T. Worcestershire sauce
1 c. vegatable oil

8-10 c. mixed field greens
2 green onions, chopped
4 oz. blue cheese crumbled (1 c.)
1 Granny Smith apple, cored, seeded and chopped
1/4 c. coarsely chopped Spicy Pecans

Spicy Pecans:
2 large egg whites
1 1/2 tsp. salt
1/4 c. sugar
2 tsp. Worcestershire sauce
2 T. Hungarian paprika (I used just plain paprika)
1 1/2 tsp. ground red (cayenne) pepper
4 1/2 c. pecan halves
6 T. unsalted butter, melted and cooled

Make the vinaigrette: Combine the sugar, dry mustard, salt and vinegars in a small bowl. Stir until the sugar is dissolved. Whisk in the onion juice and Worcestershire sauce. Add the oil slowly, whisking continuously until blended.

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

To make the pecans: Beat the egg whites with the salt until foamy. Add the sugar, Worcestershire sauce, paprika and cayenne. Fold in the pecans and melted butter. Spread the pecans evenly on a baking sheet. Bake at 325 for 30-40 minutes, stirring every 10 minutes. Remove from the oven and cool. Store the pecans in an airtight container.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I got this recipe from a good friend of mine, Sara Fahleson. It is a very yummy salad. Don't let the long recipe scare you from making!




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