Hunter’s Salad With Raspberry Vinaigrette and Candied Pecans

READY IN: 1hr
Recipe by Impera_Magna

This recipe is a favorite salad during the fall and winter months at the Lake Austin Spa Resort.

Top Review by Mommy Diva

This looks wonderful - I can't wait to try it. DH and I make something very similar ( using fresh spinach, candied pecans, Annie's low-fat raspberry vinaigrette, feta, and sometimes dried cranberries and shredded carrots - depending on our taste that day. Love it with squash-filled ravioli tossed in butter and parmesean cheese - yummy!! Thanks for a great SPA-cookbook!!

Ingredients Nutrition

Directions

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

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