CANDIED PECAN SALAD
1 large egg white
2 teaspoons water
1 teaspoon vanilla
1 cup white sugar
¾ teaspoon salt
1 teaspoon cinnamon
4 cups (1 pound) pecan halves
Salad:
1 bag (6 – 8 ounces or about 8 cups) fresh spring mix
1 cup heaping pomegranate arils
¾ cup dried cranberries
1 can (15 ounces) pear halves*
4 ounces feta cheese
Dressing:
3 tablespoons red wine vinegarView Post
5 tablespoons white sugar
½ teaspoon salt
½ teaspoon dijon mustard do not use regular
½ cup frozen raspberries completely thawed
½ cup vegetable oil canola or olive oil will work
1 ½ teaspoons poppy seeds
For the candied pecans:
Preheat oven to 250°F and line a baking sheet with parchment paper.
In a mixing bowl, whip together the egg white, water, and vanilla until frothy.
In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly.
Remove the nuts, and toss them in the sugar mixture until coated.
Spread the nuts out on the prepared baking sheet.
Bake for 45 minutes to 1 hour, stirring and tossing every 15 minutes.
For the salad:
Thoroughly drain the pear halves and set on a cutting board.
Very thinly slice the pears.
Toss together the spring mix, pomegranate arils, dried cranberries, pears, and feta cheese.
Toss to combine.
For the dressing:
Combine all of the ingredients except for the oil and poppy seeds in a blender or food processor.
Pulse until the ingredients are well combined.
Slowly add in the oil in a steady stream. Blend until emulsified and smooth.
Stir in the poppyseeds. This dressing is supposed to be pretty thick — when you toss it with the salad it does thin out a little with the juices from the salad ingredients.
Toss the dressing and candied pecans with the salad.
Only dress and add pecans to what you will eat because leftovers don’t do so well!
You can store the salad, pecans, and dressing separately for delicious leftovers!
Recipe posted by Lesdee Gloak Bam
Photo: Catherine Terblanche
