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.
JOY’S APPLE PECAN SALAD
(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.
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!