I’m no foodie, but…this salad rocks pretty hard

Cathy ZielskeCZ Life23 Comments


You should know something about me: I don’t come from Salad People.

Growing up, we had iceberg lettuce, maybe a few tomato slices, occasionally a cucumber slice or two that I avoided at all costs, and lots of Thousand Island dressing. Oh, and croutons. Lots and lots of health-negating croutons.

But I married into a family of Salad People. For years at every family gathering, my sisters-in-law would all bring the tastiest of leaf-based concoctions. Sweet, salty, tangy, crisp and creative.

These ladies I call family rock salads really hard. They also dress in much lighter colors than I do on Easter, but that’s a story for another day.

Dan’s sister Joy makes the best salad and once I snagged the recipe and started bringing to it occasions wherein salad was required, people started looking at me like I was Salad People.

Me! Salad People.

I won’t lie. It’s kind of thrilling to be thought of as One Who Wields Power Over Greens.

Today, I share this salad recipe with you so that you too may join in (or further enhance your ranks) among Salad People.

(originally called Brenda’s Apple Pecan Salad, now heretofore referred to as CZ’s Apple Pecan Salad, if you like)

2/3 cup sugar
1 tsp dry mustard seasoning
1 tsp salt
2/3 cup distilled white vinegar
2 tsp Worcestershire sauce
3 tbsp apple cider vinegar
1 cup vegetable oil

Mix first six ingredients well, then add oil. This makes more than you will need, but it keeps well in the fridge.

1 egg white
3/4 tsp salt
1/3 cup sugar
1 tsp Worcestershire sauce
1 tbsp Hungarian paprika
3/4 tsp cayenne pepper
3 tbsp butter, melted and cooled
2 cups pecan pieces

Preheat oven to 350 degrees. Beat eggs and salt till foamy. Add remaining ingredients. Fold in pecans and melted butter. Spread on a baking pan. Bake 20-25 minutes, stirring every 6 minutes. Cool pecans on wax paper. Once cool, chop a bit and store in an airtight container until ready to use.

mixed greens
2 bunches green onions, chopped
crumbled blue or feta cheese
1 granny smith apple, thinly sliced

In a large bowl, add the onions, dress the greens, then add the apples, pecans and feta (or blue) cheese crumbles.

Makes a very large (and delicious) salad.


And if you are, in fact, Salad People, links to your faves are always welcome!



Cathy ZielskeI’m no foodie, but…this salad rocks pretty hard

23 Comments on “I’m no foodie, but…this salad rocks pretty hard”

  1. #1

    This looks amazing! I had to laugh a little when I read that the first ingredient of the whole salad was sugar that was a bit unexpected. Although maybe that’s a sign that I’m more salad people than I first thought 🙂 S

  2. #2

    Looks delicious! I’m always asked to bring the salad so I think I’ll try this for our Father’s Day BBQ.

  3. #3

    Perfect timing – I’m attending a “salad Supper” in a week and now I know what salad I’ll be bringing. Thank you!

  4. #4
    Sarah MacKenzie

    I make one that is very similar but has grated aged white cheddar instead of feta and a lemony dressing. I take it pretty much anytime I have to take a salad anywhere. I don’t come from salad people either, and typically don’t make salad, but this one is delicious. Now I’m going to have to try this take on it.

  5. #6
    Joy Fender

    Here’s a couple of my go to salads:

    mixed greens
    feta cheese
    shredded carrot
    thinly sliced cucumber
    tomatoes (usually cherry or grape)
    onion (red or vidalia) chopped thick
    chopped boiled egg
    croutons (optional)
    Ken’s Lite Northern Italian salad dressing


    Mixed greens
    spinach or spinach/arugala mix
    diced apples (granny or gala)
    red onion
    gorganzola or feta cheese
    Ken’s lite balsamic dressing


    Mixed greens
    sliced strawberries
    chopped red onion
    candied walnuts (so easy, just google)
    feta cheese
    Strawberry / poppyseed dressing (search for recipe on google)

  6. #7

    My favorite salad that I have recently “discovered” and has become my go-to salad is Pioneer Woman’s Asian Noodle Salad. The title is a bit of a misnomer as there are just as many veggies in it as noodles.
    The dressing makes it in my opinion! One person looked at me in amazement and said that this was the absolute best salad she has ever EVER eaten. High praise indeed.

  7. #11

    Having the HS graduation party next week. This might just make an appearance. I’m in that same vortex of when did this happen as you. Graduation+new girlfriend+ drivers license (finally!)= I think he still lives here.

  8. #14

    Seriously. I need those pecans. I don’t have Hungarian paprika (that I know of) but I do have a hot smoked paprika.

    I think these pecans are in my future.

  9. #18
    Beate Halvorsen

    I just had to try this recipe today and WOW – it sure is good! This will be this summer’s salad. Thank you so much for sharing.

  10. #19

    This sounds delicious. I’ll have to put a few ingredients on my shopping list. Once I have those acquired, I’ll definitely be making this. And, if my assumption that I’ll love it is right, I’ll be calling it by it’s original name again: Brenda’s salad.

    Thanks for sharing.

  11. #20
    Kim L

    I love salads. We will have them for a meal and refer to them as “junk” salads – because don’t you know the more junk we throw in, the better they are! Oddly enough my 17 year old son agrees!
    Thank you for sharing the recipe, this sounds awesome.

  12. #21
    Liz, Melb, Australia

    Wow this sounds amazeballs. We’re nudging real winter here in Melbourne, Australia and it’s a constant struggle to come up with yummy ways to eat veges that don’t include roasting or soup concoctions. Nothing wrong with delicious roast veges or soup, but it begins to weigh on one! So, here’s to CZ’S Salad; it’s got to be fab this weekend.

  13. #22
    Shawna Zervos

    Just finished dinner including this delicious salad. Actually the salad was so good, I skipped the dinner part and relished the decant combination. Thank you so very much for sharing!

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