Shelly's Recipe

HUNTERS SALAD WITH RASPBERRY VINAIGRETTE AND CANDIED PECANS

Category: Salad

Salad
2 tbsp extra virgin olive oil
2 tsp raspberry vinegar
1 1/2 tsp frozen raspberry juice concentrate or cranberry-raspberry juice concentrate
1/2 tsp Dijon mustard
1/4 tsp salt
Freshly ground black pepper to taste
9 cups mixed field greens
6 tbsp crumbled feta cheese
3/4 cup finely slivered red onion
2/3 cup candied pecans (recipe below)

Candied Pecans
2 tsp egg white
2 tsp sugar
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp cayenne pepper
1 1/2 cups pecan pieces
Nonstick cooking spray

Combine olive oil, vinegar, juice concentrate, Dijon mustard, salt and pepper in a bowl. Whisk vigorously until well mixed. Combine greens, cheese, onion and pecans in a serving bowl. Pour dressing over and toss to coat the greens. Serve immediately.

For the Candied Pecans, whisk egg whites, sugar, cinnamon and cayenne pepper in a bowl until slightly frothy. Add pecans and toss to coat well. Spray a baking sheet lightly with nonstick cooking spray. Spread pecans in a single layer on the baking sheet. Bake at 275 for 30 minutes, turning the pecans every 10 minutes.

Remove from the oven and cool completely. Crumble the mixture into to separate pieces. Use 2/3 cup of the pecans in the salad. Store the remaining pecans in an airtight container in the refrigerator. Serves 6.