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Apple, Pear & Candied Pecan Salad

July 6, 2016



INGREDIENTS
  • 6 1/4 cups Marzetti® Apple Vinaigrette
  • 1 3/4 cups Sugar
  • 4 tbsp Ground cinnamon
  • 12 Egg whites
  • 6 lbs (approx 28 cups) cups Raw pecan halves
  • 25 Pears, firm
  • 12 Red apples, thinly sliced
  • 12 Green apples, thinly sliced
  • 16.5 lbs Field greens
  • 12 Medium red onions, thinly sliced
  • 12 cups Crumbled blue cheese or feta cheese
  • Salt & pepper, to taste
Preparation

Preheat oven to 325°F.

Spoon sugar and cinnamon into a large bowl or plastic bag. Mix well and set aside. Place egg white in a separate bowl, whisk until frothy and then add pecans. Toss to coat completely. Add pecans to cinnamon-sugar and toss well to coat all pecans. Spread them on a baking sheet and bake for 20 minutes. Remove from oven and allow them to cool, breaking them up with a spatula.

Meanwhile, toss pears, apples, greens, onion slices and cheese in a large serving bowl. Add pecans once they have cooled. Drizzle Marzetti® Apple Vinaigrette over salad, toss to combine and serve immediately.

Serves large party.


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