Spicy Pecan and Blue Cheese Salad

Name: Spicy Pecan and Blue Cheese Salad
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 16 serving(s)
Ingredients: 1 cup olive oil; 6 tablespoons raspberry vinegar; 2 shallots, minced; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 4 heads bibb lettuce, torn; 8 ounces blue cheese, crumbled; 4 green onions, thinly sliced; 1/3 cup sugar; 1/4 cup butter or 1/4 cup margarine; 1/4 cup orange juice; 1 1/4 teaspoons salt; 1 1/4 teaspoons ground cinnamon; 1/4-1/2 teaspoon ground red pepper; 1/4 teaspoon ground mace; 1 lb pecan halves (about 4 cups)

Submitted by Sharlene~W

"Here is your solution if you are looking for a special salad for your dinner party. Be aware this serves 16--resize if you are serving a smaller group. You might also want to try adding pear slices, fresh raspberries or avocado slices."

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Ready In:: 1hr 20mins
Ingredients:: 16
Serves:: 16

ingredients

1 cup olive oil
6 tablespoons raspberry vinegar
2 shallots, minced
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon white pepper
4 heads bibb lettuce, torn
8 ounces blue cheese, crumbled
4 green onions, thinly sliced
For Spicy Pecans
¹⁄₃ cup sugar
¹⁄₄ cup butter or 1/4 cup margarine
¹⁄₄ cup orange juice
1 ¹⁄₄ teaspoons salt
1 ¹⁄₄ teaspoons ground cinnamon
¹⁄₄ - ¹⁄₂ teaspoon ground red pepper
¹⁄₄ teaspoon ground mace
1 lb pecan halves (about 4 cups)

directions

Whisk together first 5 ingredients.
Place lettuce in a large bowl.
Sprinkle with cheese, green onions, and Spicy Pecans.
Drizzle with vinaigrette and toss gently to coat.
For Spicy Pecans: Stir together sugar, butter, orange juice, salt, cinnamon, red pepper and ground mace in a heavy skillet over medium heat, stirring until butter melts and sugar dissolves.
Remove from heat and add nuts; toss to coat.
Place pecan mixture in a single layer in an aluminum foil-lined 15 x 10-inch jelyroll pan.
Bake at 250 degrees F for 1 hour, stirring every 15 minutes.
Cool in pan on wire rack, separating pecans with a fork.
Store in an airtight container up to 1 week or freeze up to 1 month.

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Reviews

just delicious! i halved the recipe and used 1/2 arugula and 1/2 romaine. i added a thinly sliced anjou pear. the pecans were a bonus

chia2160

RECIPE SUBMITTED BY

Sharlene~W

Campbell, California

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.

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