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Field Greens, Crumbled Blue Cheese, and Spicy Pecans Recipe

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

Contributor:  
Contributor:  
Donna Finley

Category:
Category:

Ingredients:  
Ingredients:  
Serves 8

Vinaigrette:
2/3 cup sugar
1 teaspoon dry mustard
1 teaspoon salt
2/3 cup distilled white vinegar
3 tablespoons apple cider vinegar
4 1/2 teaspoons onion juice
2 tablespoons Worchesterhire sauce
1 cup vegetable oil

Salad:
4 cups mixed field greens
2 green oinions, chopped
4 ounces blue cheese, crumbled (1cup)
1 Granny Smith apple, cored, seeded, and chopped
1/4 cup coarsely chopped spicy Pecans

Directions:
Directions:
Combine sugar, dry mustard, salt and vinegar. Stir until sugar is dissolved. Whisk in onion juice and Worcestershire. Add oil slowly, whisking continuously until blended!

Toss greens, green onions, blue cheese, apples, and pecans in a salad bowl. Add vinaigrette, tossing to coat.

Spicy Pecans:
2 large egg whites
1 1/2 teaspoons salt
3/4 cup sugar
2 teaspoons Worcestershire sauce
2 tablespoons Hungarian paprika
1 1/2 teaspoons cayenne pepper
4 1/2 cups pecan halves
6 tablespoons unsatled butter, melted and cooled

Preheat oven to 325 degrees. Beat egg whites with salt until frothy. Add sugar, Worcestershire, paprika, and cayenne. Fold in pecans and melted butter. Spread pecans evenly on baking sheet. Bake 30 to 40 minutes. Stirring every 10 minutes. Remove from oven and cool. Store pecans in air tight container or freezer! Yiedls 4 1/2 cups

Number Of Servings:
Number Of Servings:
8

 

 

 

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