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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Field Green-Spicy Pecan Salad Recipe

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This recipe for Field Green-Spicy Pecan Salad is from Family & Friends Treasured Recipes, 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:  
Dressing:
2/3 c. sugar
1 tsp. dry mustard
1 tsp. salt
2/3 c. white vinegar
4 1/2 tsp. onion juice (or chopped)
2 T. worchestshire sauce
1/2 c. oil

Salad
4 c. mixed greens
4 green onions chopped
4 oz. feta cheeese or blue cheese
1/4 c. spicy pecans

Spicey Pecans
2 large egg whites
1 1/2 tsp salt
1 1/2 tsp cayenne
3/4 c. sugar
2 tsp. worchestshire
3 T. paprika
3 c. pecans
6 T unsalted butter melted
Directions:
Directions:
325º oven
Spicy Pecans
Beat egg whites with salt until foamy. Add sugar, worchestshire, paprika, cayenne. Fold in pecans and melted butter. Spread evenly on baking sheet. Bake 30-40 minutes, stir every 10 minutes. Remove and cool. Store in airtight container.
Personal Notes:
Personal Notes:
A favorite from my friend Margie Sandor

 

 

 

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