Cajun Crunchy Salad from Chef Ed Rhinehart


4 cups Spring Mix
½ cup candied pecans
1 tbs. Vidalia onions, thinly sliced
½ apple, thinly sliced
½ cup crumbled bleu cheese
3 tbs cane vinaigrette dressing

PROCEDURE for Candied Pecans:

  • In a saute' pan, roast 1 cup pecans, while hot add 2 tbs butter. Once butter is melted, add 1/4 cup granulated sugar and 1/8 cup brown sugar. Once mixture is completely melted, add 8 dashes of Poppy's Brand Hot Sauce. Pour onto a cooling pan.


  • Blend together all ingredients. Toss before serving.

INGREDIENTS and PROCEDURE for Cane Vinaigerette:

  • Whisk together,
  • 1/2 cup cane vinegar
  • 1/2 cup molasses
  • 3 cups salad oil
  • Salt and pepper to taste