Recipe

Hunter’s Salad With Raspberry Vinaigrette And Candied Pecans Recipe

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Ingredients

2 tsps raspberry vinegar .
1/4 tsp salt .
1/2 tsp Dijon mustard .
6 tbsps crumbled feta cheese .
2 tsps egg whites .
fresh ground black pepper .
Candied Pecans (use 2/3 c for salad) .
1 1/2 tsps frozen raspberry concentrate or cranberry-raspberry juice, concentrate .
Hunters Salad .
1 1/2 c pecan pieces .
1/4 tsp cinnamon .
nonstick cooking spray .
2 tbsps extra virgin olive oil .
3/4 c finely slivered red onions .
9 c mixed salad greens .
1/8 tsp cayenne pepper .
1/4 tsp salt .
2 tsps sugar

Directions

Step #1 Combine olive oil, juice concentrate, Dijon mustard, vinegar, salt & pepper in a bowl.
Step #2 Whisk vigorously until well mixed.
Step #3 Combine greens, cheese, onion & pecans in a serving bowl.
Step #4 Pour dressing over & toss to coat the greens.
Step #5 Serve as soon as possible.
Step #6 For the Candied Pecans, whisk egg whites, sugar, cinnamon & cayenne pepper in a bowl until slightly frothy.
Step #7 Add pecans & toss to coat well.
Step #8 Spray a baking sheet lightly with nonstick cooking spray.
Step #9 Spread pecans in a single layer on the baking sheet.
Step #10 Bake at 275F for 30 mins, turning the pecans every 10 mins.
Step #11 Remove from the oven & cool completely.
Step #12 Crumble the mixture into to separate pieces.
Step #13 Use 2/3 c of the pecans in the salad.
Step #14 Store the remaining pecans in an airtight container in the refrigerator.
Enjoy the Hunter’s Salad With Raspberry Vinaigrette & Candied Pecans recipe

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