Mixed Greens Salad with Spiced Pecans and Apples

Your Recipe Box Will Thank You


Trust me, this salad is always popular and is a great one to have in your arsenal. It's also really easy to make. You can make the vinaigrette and pecans ahead of time and they last quite a while. If the pecan recipe sounds familiar, it's because I had it on the blog less than a month ago.

Pecans

Ingredients:

2 large egg whites
1 1/2 tsp. salt
3/4 cup sugar
2 tsp. worcestershire
2 Tbs. hungarian paprika
1 1/2 tsp. cayenne pepper
4 1/2 cups pecan halves
6 Tbs. unsalted butter, melted and cooled

Directions:

Preheat the oven to 325 degrees.

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Beat eggs whites with salt until foamy.

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Add sugar, Worcestershire, paprika and cayenne.

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Fold in the pecans and melted butter.

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Spread pecans evenly on a baking sheet.

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Bake 30-40 minutes, stirring every 10 minutes to prevent burning.

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Remove from oven, stir once more and cool.

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Store in an airtight container in the freezer.

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Vinaigrette

Ingredients:

2/3 cup sugar
1 tsp. dry mustard
1 tsp. salt
2/3 cup distilled white vinegar
3 Tbs. apple cider vinegar
4 1/2 tsp. onion juice (or a dash of onion powder)
2 Tbs. Worcestershire
1 cup vegetable oil

Directions:

Combine all of the dry ingredients.

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Add the two vinegars and stir until the sugar has dissolved.

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Whisk in the onion juice and Worcestershire. (Full disclosure: I ran out of Worcestershire about 1/2 a tsp in, so the vinaigrette should be quite a bit darker than this. MY BAD.)

Add oil slowly, whisking continuously until blended.

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I like to keep my vinaigrette in one of those protein shake blender bottles with the whisk-ball thing in it. It's the perfect size and it's easy to just mix it up again real quick and use just a little bit when you need it. This one is pretty spiffy.

Salad

Ingredients:

Mixed green lettuce
1 granny smith apple
Goat cheese crumbles
A handful of spiced pecans, whole or chopped
1 Green onion
The Best Vinaigrette

Directions:

Prep the pecans and the vinaigrette.

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In a large salad bowl, drizzle some of the vinaigrette over the lettuce (Less is better than more. You can always add some if you don't have enough.) and toss it up until every leaf is evenly coated.

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Add the other ingredients on the top of the lettuce, and as the salad is served, the toppings should stay reasonably scattered throughout. (Instead of all falling to the bottom when you toss it.)

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Ingredients

Pecans:

2 large egg whites
1 1/2 tsp. salt
3/4 cup sugar
2 tsp. worcestershire
2 Tbs. hungarian paprika
1 1/2 tsp. cayenne pepper
4 1/2 cups pecan halves
6 Tbs. unsalted butter, melted and cooled

Vinaigrette:

2/3 cup sugar
1 tsp. dry mustard
1 tsp. salt
2/3 cup distilled white vinegar
3 Tbs. apple cider vinegar
4 1/2 tsp. onion juice (or a dash of onion powder)
2 Tbs. Worcestershire
1 cup vegetable oil

Salad:

Mixed green lettuce
1 granny smith apple
Goat cheese crumbles
A handful of spiced pecans, whole or chopped
1 Green onion
The Best Vinaigrette

Directions

Pecans:

Preheat the oven to 325 degrees. Beat eggs whites with salt until foamy. Add sugar, Worcestershire, paprika and cayenne. Fold in the pecans and melted butter. Spread pecans evenly on a baking sheet. Bake 30-40 minutes, stirring every 10 minutes to prevent burning. Remove from oven, stir once more and cool. Store in an airtight container in the freezer.

Vinaigrette:

Combine all of the dry ingredients. Add the two vinegars. Stir until the sugar has dissolved. Whisk in the onion juice and Worcestershire. Add oil slowly, whisking continuously until blended.

Salad:

Prep the pecans and the vinaigrette. In a large salad bowl, drizzle some of the vinaigrette over the lettuce (Less is better than more. You can always add some if you don't have enough.) and toss it up until every leaf is evenly coated. Add the other ingredients on the top of the lettuce, and as the salad is served, the toppings should stay reasonably scattered throughout. (Instead of all falling to the bottom when you toss it.)