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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Field Greens, Crumbled Blue Cheese, and Spicy Pecans Recipe

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This recipe for Field Greens, Crumbled Blue Cheese, and Spicy Pecans is from The Sneed Family Cookbook Project, 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
2 T Worcestershire sauce
1 c vegetable oil
Salad:
4 cups mixed field greens
2 green onions, chopped
4 ounces blue cheese, crumbled(1 cup)
1 Granny Smith apple,cored, seeded and chopped
1/4 cup coarsely chopped Spicy Pecans
Directions:
Directions:
Combine sugar, dry mustard, salt and vinegars. Stir until sugar is dissolved. Whisk in onion juice and Worcestershire. Add oil slowly, whisking continuously until blended.
Toss greens, green onions, blue cheese, apple, and pecans in a salad bowl. Add vinaigrette, tossing to coat.
 

Spicy Pecans
Ingredients:  
Ingredients:  
2 large egg whites
1 1/2 tsp salt
3/4 cup sugar
2 tsp Worcestershire sauce
2 T Hungarian paprika
1 1/2 tsp cayenne pepper
4 1/2 cups pecan halves
6 T unsalted butter, melted and cooled
Directions:
Directions:
Preheat oven to 325º. Beat egg whites with salt until foamy. Add sugar, Worcestershire, paprika, and cayenne. Fold in pecans and melted butter. Spread pecans evenly on a baking sheet. Bake 30 to 40 minutes stirring every 10 minutes. Remove from oven and cool. Store pecans in an airtight container. Yields 4 1/2 cups

 

 

 

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