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Hangtown's Reed Salad Recipe

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This recipe for Hangtown's Reed Salad is from Feldberg Family Favorites, 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:  
1 small onion, thinly sliced and marinated overnight in red wine vinegar
1 bunch red tip lettuce mixed with Romaine, washed, dried, and torn
1 cup caramelized pecans (recipe follows)
crumbled Feta cheese
3 Roma tomatoes, sliced
balsamic vinaigrette (recipe follows)
Directions:
Directions:
Caramelized Pecans: In a small saucepan over a medium-high heat, melt butter. Add brown sugar and a little water to keep mixture from being too thick. Add pecans and cook for 3 to 3 minutes. Strain off sugar mixture and break pecans. Cook pecans in a non-stick pan in a 325 degree oven for 20 to 25 minutes or until lightly browned.

Balsamic Vinaigrette: Mix 1/4 cup balsamic vinegar with 1 cup extra-virgin olive. Season with mixed garlic and freshly squeezed lemon juice to taste.

Toss marinated onions, lettuce mixture, balsamic vinaigrette, and Roma tomatoes together. Top with crumbled Feta cheese and caramelized pecans. Serve immediately.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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