12/07/2015 Jody’s Salad
Recipe Courtesy of Cindy Schumacher
2/3 cup sugar
1 tsp dry mustard
1 tsp salt
2/3 cup distilled white vinegar
3 Tbsp. apple cider vinegar
4 ½ tsp onion juice
2 Tbsp. Worcestershire sauce
1 cup vegetable oil
8 cups mixed greens
1 Granny Smith apple cored, seeded & sliced
2 green onions
¼ cup coarsely chopped spicy pecans
4 oz bleu cheese crumbled
dried cherries or cranberries
2 large egg whites
1 ½ tsp salt
¾ cup sugar
2 tsp. Worcestershire sauce
1 Tbsp. Hungarian paprika
1 ½ tsp. cayenne pepper
4 ½ cups pecan halves
6 Tbsp. unsalted butter melted and cooled
For pecans (can do ahead of time):
Preheat oven to 325.
Beat egg whites with salt until foamy.
Add sugar, Worcestershire, paprika, and cayenne.
Fold in pecans and melted butter.
Spread pecans evenly on a baking sheet.
Bake 30 to 40 minutes, stirring every 10 minutes.
Remove from oven and cool. Store in airtight container.
Combine sugar, dry mustard, salt and vinegars, stirring until sugar is dissolved.
Whisk in onion juice and Worcestershire.
Add oil slowly, whisking continuously until blended.
Toss greens, green onions, bleu cheese, apple, and pecans in a salad bowl.
Toss with vinaigrette to serve.