By request, here is the recipe for the salad that we served at the shower yesterday:
2/3 cup sugar
2/3 cup white vinegar
3 Tablespoons apple cider vinegar
2 Tablespoons Worcestershire sauce
1 1/2 Tablespoons onion juice*
1 teaspoon salt
1 teaspoon dry mustard
1 cup vegetable oil
4 cups loosely packed mixed greens**
1 Granny Smith apple, unpeeled, cored, and chopped
4 ounces blue cheese, crumbled
1/4 cup coarsely chopped Spicy Pecans (see recipe below)
2 green onions, chopped
Combine first 7 ingredients, stirring until sugar dissolves. Slowly add oil, stirring constantly with a wire whisk until blended.
Combine greens and remaining 4 ingredients in a large bowl. Add desired amount of dressing*** and toss gently. Serve immediately. Store any remaining dressing in refrigerator. Yields 8 servings.
*Onion Juice: Updated: We looked high and low and couldn't locate this forever, and then a friend finally found it at Kroger.
** Has anyone checked out the Organic mixed greens at Sam's? They are so fresh and you get a whole pound for $3 and change. Even if you wasted half of it, it is still cheaper and way fresher than anything you get in a bag at the grocery.
***Our experience is that you have more dressing than you need, so you can probably live off this salad for days! We tripled the salad dressing recipe so everyone we know is living off it right now!
Spicy Pecans
2 egg whites (1/2 egg white)*
1 1/2 teaspoons salt (1/3 teaspoon)
3/4 cup sugar (3 Tablespoons)
2 tablespoons Hungarian paprika** (1 1/2 teaspoons)
1/2 teaspoon ground red pepper (1/3 teaspoon)
2 teaspoons Worcestershire sauce (1/2 teaspoon)
4 1/2 cups pecan halves (1 1/8 cups)
1/4 cup plus 2 Tablespoons unsalted butter, melted (1 1/2 Tablespoons)
Beat egg whites and salt with a wire whisk until foamy. Add sugar and next 3 ingredients, beating well. Stir in pecans and butter. Spread coated pecans on a heavily greased large baking sheet.
Bake at 325 degrees for 30 minutes or until pecans are crisp and browned, stirring every 10 minutes. Remove from pan; cool completely. Store pecans in airtight container. Yields 5 1/2 cups.*
*We have found that this recipe makes WAY more than you could ever want or need (notice it makes 5 1/2 cups, but the recipe only calls for 1/4 cup). Anyway, my mom went to the trouble to break down the recipe into the measurements that you need for a 1/4 of the recipe. I hate doing math like that, so I thought I would pass it along to you...that is what those smaller numbers in parenthesis are out to the side of the ingredients. 1/2 an egg is kind of difficult, but it doesn't have to be exact since egg size varies anyway.
** The recipe says that "Some consider Hungarian paprika to be the superior variety of paprika. It's a little sweeter and hotter than other brands available in the supermarket". They don't have Hungarian paprika in Nocona, so my mom has always just used regular old "American" paprika (it probably isn't American, but what the heck, we'll claim it anyway)
2/3 cup sugar
2/3 cup white vinegar
3 Tablespoons apple cider vinegar
2 Tablespoons Worcestershire sauce
1 1/2 Tablespoons onion juice*
1 teaspoon salt
1 teaspoon dry mustard
1 cup vegetable oil
4 cups loosely packed mixed greens**
1 Granny Smith apple, unpeeled, cored, and chopped
4 ounces blue cheese, crumbled
1/4 cup coarsely chopped Spicy Pecans (see recipe below)
2 green onions, chopped
Combine first 7 ingredients, stirring until sugar dissolves. Slowly add oil, stirring constantly with a wire whisk until blended.
Combine greens and remaining 4 ingredients in a large bowl. Add desired amount of dressing*** and toss gently. Serve immediately. Store any remaining dressing in refrigerator. Yields 8 servings.
*Onion Juice: Updated: We looked high and low and couldn't locate this forever, and then a friend finally found it at Kroger.
** Has anyone checked out the Organic mixed greens at Sam's? They are so fresh and you get a whole pound for $3 and change. Even if you wasted half of it, it is still cheaper and way fresher than anything you get in a bag at the grocery.
***Our experience is that you have more dressing than you need, so you can probably live off this salad for days! We tripled the salad dressing recipe so everyone we know is living off it right now!
Spicy Pecans
2 egg whites (1/2 egg white)*
1 1/2 teaspoons salt (1/3 teaspoon)
3/4 cup sugar (3 Tablespoons)
2 tablespoons Hungarian paprika** (1 1/2 teaspoons)
1/2 teaspoon ground red pepper (1/3 teaspoon)
2 teaspoons Worcestershire sauce (1/2 teaspoon)
4 1/2 cups pecan halves (1 1/8 cups)
1/4 cup plus 2 Tablespoons unsalted butter, melted (1 1/2 Tablespoons)
Beat egg whites and salt with a wire whisk until foamy. Add sugar and next 3 ingredients, beating well. Stir in pecans and butter. Spread coated pecans on a heavily greased large baking sheet.
Bake at 325 degrees for 30 minutes or until pecans are crisp and browned, stirring every 10 minutes. Remove from pan; cool completely. Store pecans in airtight container. Yields 5 1/2 cups.*
*We have found that this recipe makes WAY more than you could ever want or need (notice it makes 5 1/2 cups, but the recipe only calls for 1/4 cup). Anyway, my mom went to the trouble to break down the recipe into the measurements that you need for a 1/4 of the recipe. I hate doing math like that, so I thought I would pass it along to you...that is what those smaller numbers in parenthesis are out to the side of the ingredients. 1/2 an egg is kind of difficult, but it doesn't have to be exact since egg size varies anyway.
** The recipe says that "Some consider Hungarian paprika to be the superior variety of paprika. It's a little sweeter and hotter than other brands available in the supermarket". They don't have Hungarian paprika in Nocona, so my mom has always just used regular old "American" paprika (it probably isn't American, but what the heck, we'll claim it anyway)
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