Ingredients
1 head Romaine lettuce
1 cup sugared pecans (recipe follows)
1/2 cup dried cranberries
3 Tbsp. Feta cheese, crumbled
2 thinly sliced red pears
Dressing:
1/2 cup rice vinegar
3/4 cup sugar
1 tsp. poppy seeds
1/2 tsp. celery salt
1-1/2 Tbsp. grated white onion
5 ounces vegetable oil
3 Tbsp. raspberry vinegar
Sugared Pecans:
1 egg white
1-1/2 tsp. water
1/2 cup sugar
1/4 tsp. salt
1 tsp. cinnamon
1/2 pount pecan halves
Preparation
Combine salad ingredients. Drizzle with salad dressing and toss.
Sugared Pecans Preheat oven to 300 degrees F. With fork, beat egg white and water. Combine salt, cinnamon and sugar in a resealable plastic bag. Place pecans in egg mixture. Remove with slotted spoon to drain off extra moisture. Place pecans in bag and shake. Bake for 30-45 minutes on a foil-lined baking sheet, stirring every 15 minutes.
