Tossed Green Salad with Spiced Pecans and Raisin Vinaigrette

Spice the pecans; sweeten the dressing with California raisins; and toss it all together.



    Spiced Pecans

    • 1 1/2 tablespoons butter
    • 1/2 teaspoon dry mustard powder
    • Dash of ground red pepper
    • 1/2 teaspoon ground cumin
    • 1/2 cup brown sugar
    • 1 egg white
    • 1 cup pecan halves

    Raisin Vinaigrette

    • 1/4 cup ruby port
    • 2 tablespoons balsamic vinegar
    • 3/4 cup California raisins
    • 2 tablespoons capers
    • 1/2 cup extra virgin olive oil
    • Salt and pepper; to taste

    Green Salad

    • 24 ounce (about 8 cups) mixed gourmet salad greens*
    • 1 cup California raisins
    • Raisin Vinaigrette (recipe above)
    • Salt and pepper
    • Spiced Pecans (recipe above)


    For spiced pecans, melt butter together with spices; remove from heat and stir in sugar. Cool to room temperature and add egg white; whisk until fully incorporated. Stir in pecan halves by hand until coated evenly. Spread in single layer on sheet pan; bake in conventional oven at 350°F or convection oven at 325°F for 20 minutes, stirring nuts from edges toward center every 5 minutes. Transfer to parchment-lined sheet pan and cool. Then, rub to remove extra sugar. Set aside.

    For vinaigrette, combine wine, vinegar and raisins in saucepan; heat and simmer and cook for 1 minute. Cool. Turn into blender; add capers and blend till smooth. With blender running, slowly drizzle in olive oil. Adjust seasoning with salt and pepper to taste. Set aside.

    For salad, add greens and raisins to large mixing bowl; toss with one-half dressing and season with salt and pepper. Divide and drizzle remaining dressing among 12 individual salad plates. Divide and arrange salad on top. Sprinkle with Spiced Pecans, and serve immediately.

    Note: Greens containing baby arugula, baby spinach and frissée with lolla rosa (red lettuce with curly red-tipped and reddish-green leaves) preferred.

    Nutrition Facts Per Serving

    Calories 290 (52% from fat); Total Fat 17g (sat 2.5g, mono 11g, poly 3g, trans 0g ); Cholesterol 5mg; Protein 3g; Carbohydrate 31g; (Dietary Fiber 3g; Sugars 27g; ); Iron 2mg; Sodium 85mg; Calcium 54mg; Potassium 438mg

    This recipe is found in the following categories:

    Special Diet

    Comment on the Recipe

    Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.