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

June 3, 2014

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

SLA

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!

 

 

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Comments

  1. Sunday says

    June 3, 2014 at 7:28 am

    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

    Reply
  2. heidig says

    June 3, 2014 at 7:45 am

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

    Reply
  3. Jenell says

    June 3, 2014 at 7:52 am

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

    Reply
  4. Sarah MacKenzie says

    June 3, 2014 at 7:56 am

    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.

    Reply
  5. cathy says

    June 3, 2014 at 8:36 am

    Yeah, that dressing… not the healthiest, but… well… ; )

    Reply
  6. Joy Fender says

    June 3, 2014 at 9:44 am

    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)

    Reply
  7. AnnieM says

    June 3, 2014 at 10:59 am

    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/

    Reply
  8. cathy says

    June 3, 2014 at 11:19 am

    Adding that to my recipe file for sure!

    Reply
  9. judyinhuntsvilleAL says

    June 3, 2014 at 11:27 am

    SOunds delish! Will try it for our upcoming family gathering!

    Reply
  10. Cindy B says

    June 3, 2014 at 1:44 pm

    Dude..that sounds YUMMY!! totally trying it out and some others people have posted!

    Reply
  11. Christine says

    June 3, 2014 at 1:47 pm

    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.

    Reply
  12. Jen says

    June 3, 2014 at 2:06 pm

    Spring Greens+mandarin oranges+ walnuts+ bleu cheese
    -or-
    Arugula+goat cheese+ roasted beets

    Reply
  13. denali0407 says

    June 3, 2014 at 2:22 pm

    I suppose if I just stop at the pecans, it’s not considered much of a salad? Damn.

    Reply
  14. denali0407 says

    June 3, 2014 at 2:23 pm

    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.

    Reply
  15. Laurie says

    June 3, 2014 at 3:50 pm

    These sound delicious.

    Reply
  16. cathy says

    June 3, 2014 at 4:33 pm

    You do. They are SO good.

    Reply
  17. Anna Aspnes says

    June 3, 2014 at 6:27 pm

    I’m a salad people, so thank you!

    Reply
  18. Beate Halvorsen says

    June 4, 2014 at 9:30 am

    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.

    Reply
  19. Brenda says

    June 4, 2014 at 11:36 am

    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.

    Reply
  20. Kim L says

    June 4, 2014 at 2:19 pm

    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.

    Reply
  21. Liz, Melb, Australia says

    June 4, 2014 at 8:32 pm

    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.

    Reply
  22. Shawna Zervos says

    June 9, 2014 at 5:33 pm

    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!

    Reply
  23. sbo says

    November 3, 2014 at 9:03 pm

    This is a very good article. Thank you for a great information.
    Looks really yummy.
    I like to eat salad.

    Reply

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