Hunter’s Salad With Raspberry Vinaigrette and Candied Pecans

Recipe by Impera_Magna
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

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.