Hunter’S Salad With Raspberry Vinaigrette And Candi

Name: Hunter’S Salad With Raspberry Vinaigrette And Candied Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Hunters Salad; 2 tablespoons extra virgin olive oil; 2 teaspoons raspberry vinegar; 1 1/2 teaspoons frozen raspberry concentrate or 1 1/2 teaspoons cranberry-raspberry juice, concentrate; 1/2 teaspoon Dijon mustard; 1/4 teaspoon salt; fresh ground black pepper; 9 cups mixed salad greens; 6 tablespoons crumbled feta cheese; 3/4 cup finely slivered red onion; Candied Pecans (use 2/3 cup for salad); 2 teaspoons egg whites; 2 teaspoons sugar; 1/4 teaspoon salt; 1/4 teaspoon cinnamon; 1/8 teaspoon cayenne pepper; 1 1/2 cups pecan pieces; nonstick cooking spray

Servings: persons

Hunters Salad
2 tablespoons extra virgin olive oil
2 teaspoons raspberry vinegar
1 1/2 teaspoons frozen raspberry concentrate or 1 1/2 teaspoons cranberry-raspberry juice, concentrate
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
fresh ground black pepper
9 cups mixed salad greens
6 tablespoons crumbled feta cheese
3/4 cup finely slivered red onion
Candied Pecans (use 2/3 cup for salad)
2 teaspoons egg whites
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1 1/2 cups pecan pieces
nonstick cooking spray

1
Combine olive oil, vinegar, juice concentrate, Dijon mustard, salt and pepper in a bowl.
2
Whisk vigorously until well mixed.
3
Combine greens, cheese, onion and pecans in a serving bowl.
4
Pour dressing over and toss to coat the greens.
5
Serve immediately.
6
For the Candied Pecans, whisk egg whites, sugar, cinnamon and cayenne pepper in a bowl until slightly frothy.
7
Add pecans and toss to coat well.
8
Spray a baking sheet lightly with nonstick cooking spray.
9
Spread pecans in a single layer on the baking sheet.
10
Bake at 275F for 30 minutes, turning the pecans every 10 minutes.
11
Remove from the oven and cool completely.
12
Crumble the mixture into to separate pieces.
13
Use 2/3 cup of the pecans in the salad.
14
Store the remaining pecans in an airtight container in the refrigerator.

812

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Hunters Salad, 2 tablespoons extra virgin olive oil, 2 teaspoons raspberry vinegar, 1 1/2 teaspoons frozen raspberry concentrate or 1 1/2 teaspoons cranberry-raspberry juice, concentrate, and more.

Yes, Hunter’S Salad With Raspberry Vinaigrette And Candied Pecans falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Hunter’S Salad With Raspberry Vinaigrette And Candied Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions