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Cajun Salad with Poppy Seed Dressing and Spicy Pecans
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Serves 6
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Ingredients:
6 cups leafy field greens
2 oranges, cut into sections and halved
2 Cups seedless black or red grapes, sliced in half
4 thin slices red onion, quartered
Poppy Seed Dressing and Spicy Pecans, (recipe below)
Place all salad ingredients in large bowl and toss with enough poppy seed salad dressing to cover. Place a large mound of salad on each salad plate and top with a handful of the spicy pecans.
Poppy Seed Dressing and Spicy Pecans
1/2 cup sugar
1 teaspoon dry mustard
1/2 teaspoon salt, more to taste
1/3 cup rice vinegar
1/4 cup chopped white or yellow onion
1 cup canola or vegetable oil
1 tablespoon poppy seeds
1/2 cup Spicy Pecans halves or pieces
1/2 cup butter
2 tablespoons Worcestershire sauce
4 teaspoons Tabasco sauce
1 1/2 teaspoons Creole seasoning
Blend or process the sugar, mustard, salt, vinegar and onion in a blender or food processor. With the motor running, slowly add the oil, blending or processing until smooth and creamy. Add poppy seeds and blend thoroughly. Store, covered, in fridge up to 1 month. Makes 1 1/2 cups.
For Spicy Pecans: Preheat oven to 350 degrees F. Mix all the ingredients together in a small bowl. Spread the pecans in an even layer on a parchment-lined baking sheet. Bake until the pecans are well toasted, about 10-15 minutes. Once the pecans have cooled, they can be stored in an airtight container for several days. Makes 1 1/2 cups.
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Cajun Salad with Poppy Seed Dressing and Spicy Pecans
Serves 6
Ingredients:
6 cups leafy field greens
2 oranges, cut into sections and halved
2 Cups seedless black or red grapes, sliced in half
4 thin slices red onion, quartered
Poppy Seed Dressing and Spicy Pecans, (recipe below)
Poppy Seed Dressing and Spicy Pecans
1/2 cup sugar
1 teaspoon dry mustard
1/2 teaspoon salt, more to taste
1/3 cup rice vinegar
1/4 cup chopped white or yellow onion
1 cup canola or vegetable oil
1 tablespoon poppy seeds
1/2 cup Spicy Pecans halves or pieces
1/2 cup butter
2 tablespoons Worcestershire sauce
4 teaspoons Tabasco sauce
1 1/2 teaspoons Creole seasoning
Directions:
Place all salad ingredients in large bowl and toss with enough poppy seed salad dressing to cover. Place a large mound of salad on each salad plate and top with a handful of the spicy pecans.
Poppy Seed Dressing and Spicy Pecans
Blend or process the sugar, mustard, salt, vinegar and onion in a blender or food processor. With the motor running, slowly add the oil, blending or processing until smooth and creamy. Add poppy seeds and blend thoroughly. Store, covered, in fridge up to 1 month. Makes 1 1/2 cups.
For Spicy Pecans: Preheat oven to 350 degrees F. Mix all the ingredients together in a small bowl. Spread the pecans in an even layer on a parchment-lined baking sheet. Bake until the pecans are well toasted, about 10-15 minutes. Once the pecans have cooled, they can be stored in an airtight container for several days. Makes 1 1/2 cups.
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