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)
DRESSING:
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.
PECANS
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.
SALAD
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.
Enjoy!
And if you are, in fact, Salad People, links to your faves are always welcome!
Sunday says
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
heidig says
Looks delicious! I’m always asked to bring the salad so I think I’ll try this for our Father’s Day BBQ.
Jenell says
Perfect timing – I’m attending a “salad Supper” in a week and now I know what salad I’ll be bringing. Thank you!
Sarah MacKenzie says
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.
cathy says
Yeah, that dressing… not the healthiest, but… well… ; )
Joy Fender says
Here’s a couple of my go to salads:
mixed greens
avacado
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
or
Mixed greens
spinach or spinach/arugala mix
diced apples (granny or gala)
red onion
gorganzola or feta cheese
Ken’s lite balsamic dressing
or
Mixed greens
sliced strawberries
chopped red onion
candied walnuts (so easy, just google)
feta cheese
Strawberry / poppyseed dressing (search for recipe on google)
AnnieM says
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.
http://thepioneerwoman.com/cooking/2008/03/my_most_favorite_salad_ever_ever_ever_ever/
cathy says
Adding that to my recipe file for sure!
judyinhuntsvilleAL says
SOunds delish! Will try it for our upcoming family gathering!
Cindy B says
Dude..that sounds YUMMY!! totally trying it out and some others people have posted!
Christine says
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.
Jen says
Spring Greens+mandarin oranges+ walnuts+ bleu cheese
-or-
Arugula+goat cheese+ roasted beets
denali0407 says
I suppose if I just stop at the pecans, it’s not considered much of a salad? Damn.
denali0407 says
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.
Laurie says
These sound delicious.
cathy says
You do. They are SO good.
Anna Aspnes says
I’m a salad people, so thank you!
Beate Halvorsen says
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.
Brenda says
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.
Kim L says
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.
Liz, Melb, Australia says
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.
Shawna Zervos says
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!
sbo says
This is a very good article. Thank you for a great information.
Looks really yummy.
I like to eat salad.