Aunt Ellen's Old Salad, Aunt Bevie's New Salad Recipe
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Category: |
Category: |
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Vinaigrette |
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Ingredients: |
Ingredients: ⅔ c sugar
1 tsp dry mustard
1 tsp salt
⅔ c white vinegar
3 T apple cider vinegar
4½ tsp onion juice
2 T Worcestershire© sauce
1 c vegetable oil
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Directions: |
Directions:Combine the sugar, dry mustard, salt and vinegars in a small bowl. Stir until sugar is dissolved. Whisk in the onion juice and Worcestershire© Sauce. Add the oil slowly, whisking continuously until blended. |
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Spicy Pecans |
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Ingredients: |
Ingredients: 2 lg egg whites
1½ tsp salt
¼ c sugar
2 tsp Worcestershire sauce
2 T Hungarian paprika
1½ tsp cayenne pepper
4½ c pecan halves
6 T unsalted butter, melted & cooled
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Directions: |
Directions:Preheat the oven to 325 degrees.
Beat the egg whites with 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 30 to 40 minutes, stirring every 10 minutes. Remove from oven and cool. Store the pecans in an airtight container. |
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Salad |
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Ingredients: |
Ingredients: 8 c mixed field greens
4 oz blue cheese, crumbled
2 green onions, chopped
1 Granny Smith apple, chopped
⅓ c spicy pecans
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Directions: |
Directions:Combine the greens, green onion, blue cheese, apple and pecans in a salad bowl. Add just enough vinaigrette to coat the greens. Toss until well combined.
Notes:
1. Romaine can be used in place of field greens.
2. The recipe makes enough dressing for at least 2 salads.
3. There are enough pecans for 5 to 6 salads. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:60 minutes |
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