Triple Berry Salad with Candied Pecans

• Vegetarian
• Gluten free

• Produce

  • 1 cup Blackberries, heaping
  • 1 tsp Lemon, heaping zest
  • 1/4 tsp Onion powder
  • 1 cup Raspberries, heaping
  • 1 bag Spinach, fresh
  • 1 cup Strawberries, heaping

• Refrigerated

  • 2 Egg whites

• Condiments

  • 1/2 tsp Dijon mustard
  • 4 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 3/4 tsp Cinnamon
  • 1 tbsp Poppyseeds
  • 1 tsp Salt
  • 1 tsp Vanilla
  • 1 3/16 cup White sugar

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Nuts & Seeds

  • 4 cups Pecan, halves

• Dairy

  • 4 oz Feta cheese

• Liquids

  • 2 tsp Water

Found on chelseasmessyapron.com

Description

Directions

• Wash and THOROUGHLY dry (wet lettuce wont allow the dressing to adhere well) the spinach. Remove any long stems.
• Wash and thoroughly dry the fruit.
• Toss the fruit with the spinach. Add in the candied pecans and feta cheese.
• Top with dressing only RIGHT before serving.
• If you plan on having leftovers, do not toss in with dressing as it doesnt store or sit well.
• Preheat oven to 250 degrees F and generously grease a baking sheet.
• In a mixing bowl, whip together the egg whites, water, and vanilla until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
• 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.
• Bake for 1 hour, stirring and tossing every 15 minutes.
• Combine the freshly squeezed lemon juice, lemon zest, onion powder, dijon mustard, salt and sugar in a blender or food processor. Blend or pulse until completely smooth. Slowly pour in the vegetable oil and blend. Stir in the poppyseeds.