Salad Salute

Our faculty party was so fun this year. We went to the principal's lovely home and had the best meal. I loved the salad. I loved it so much that I begged for the recipe. The sugared pecans were fantastic. The raspberries fresh and large and popping in my mouth. The cheese had just the right bite. Thanks Bonnie for sharing, both your time, talents and recipe.
Spinach Salad

2 large bags of fresh Spinach
½ Purple onion
1 ½ cup Raspberries
¾ cup Blue cheese
½ cup Craisins
1 cup Candied pecans or as much as you like


Salad Dressing:
1 cup oil
¾ cup sugar
1/3 cup vinegar
1 tsp. Salt
1 tsp. Dry mustard
1 tab. Poppy seeds

Candied pecans:
1 egg white
1 tab. Water
1 pound pecan halves
1 cup white sugar
1/4 tsp. Salt
2 tsp. Ground cinnamon
1. Preheat oven to 250 degrees F (120 degrees C) Grease one baking sheet.
2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
3. Add pecans to egg whites; stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
4. Bake at 250 degrees. For 1 hour. Stir every 15 minutes.