12/07/2015 Jody’s Salad

Jody’s Salad

Recipe Courtesy of Cindy Schumacher

Vinaigrette:
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

Salad:
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

Spicy Pecans:
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.

For vinaigrette:
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.

For salad:
Toss greens, green onions, bleu cheese, apple, and pecans in a salad bowl.
Toss with vinaigrette to serve.