Hunter’S Salad With Raspberry Vinaigrette And Candied Pecans - cooking recipe

Ingredients

Hunters Salad
2 tablespoons extra virgin olive oil
2 teaspoons raspberry vinegar
1 1/2 teaspoons frozen raspberry concentrate or 1 1/2 teaspoons cranberry-raspberry juice, concentrate
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
fresh ground black pepper
9 cups mixed salad greens
6 tablespoons crumbled feta cheese
3/4 cup finely slivered red onion
Candied Pecans (use 2/3 cup for salad)
2 teaspoons egg whites
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1 1/2 cups pecan pieces
nonstick cooking spray

Preparation

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.