Hunter’s Salad With Raspberry Vinaigrette and Candied Pecans
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
6
ingredients
-
Hunters Salad
- 2 tablespoons extra virgin olive oil
- 2 teaspoons raspberry vinegar
- 1 1⁄2 teaspoons frozen raspberry concentrate or 1 1/2 teaspoons cranberry-raspberry juice, concentrate
- 1⁄2 teaspoon Dijon mustard
- 1⁄4 teaspoon salt
- fresh ground black pepper
- 9 cups mixed salad greens
- 6 tablespoons crumbled feta cheese
- 3⁄4 cup finely slivered red onion
-
Candied Pecans (use 2/3 cup for salad)
- 2 teaspoons egg whites
- 2 teaspoons sugar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon cayenne pepper
- 1 1⁄2 cups pecan pieces
- nonstick cooking spray
directions
- 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 275F 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.
Questions & Replies
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Reviews
-
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!!
RECIPE SUBMITTED BY
Impera_Magna
United States
Retired at last!