Hunters Salad With Raspberry Vinaigrette And Candied Pecans Recipes

Steps:

• 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.

Steps:

• Mix together mixed salad greens or baby spinach leaves.
• Toss in strawberry slices, grapes, mandarine segments, red onion slices and glazed pecans. Toss all the salad ingredients.
• Combine all the raspberry vinaigrette ingredients and pour over salad.
• Add feta cheese crumbles on top. Serve salad immediately or store in refrigerator.
• SERVING SUGGESTION: can also be served with Ken's Steak House, Lite Raspberry Walnut Vinaigrette Salad Dressing over the salad and store-bought glazed pecans, if you like.