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Field Greens with Crumbled Blue Cheese & Spicy Pecans Recipe

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This recipe for Field Greens with Crumbled Blue Cheese & Spicy Pecans is from The Voss Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Vinaigrette:
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

Salad:
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
Directions:
Directions:
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 325º 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:
8
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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