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Don's 'Salad on Fire'



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Don's Salad Of Fire
November 17, 2004 - Tired of "lettuce in a bag?'' This is a spicy, crunchy, tantalizing salad that is great by itself or as a precursor to a great dinner.

Take the time to prepare the spicy nuts. Slightly exotic, but definitely new. This re-quires a little time, but the nuts can be made ahead and assembled last minute.

Nuts

1 egg white, slightly beaten

2 cups pecan halves

˝ tsp. season salt

˝ tsp. cayenne pepper

˝ tsp. cumin

Preheat oven to 350 degrees. Use a non-stick baking sheet or line with parchment paper. Mix together all the ingredients, stirring to coat. Spread out evenly on baking sheet and place in oven. Bake for 15 to 25 minutes until nuts are dried.

Cool completely. Note: Store in a covered container up to one week.

Salad

3 heads Romaine lettuce,

torn into bite-sized pieces

1 small jar pimentos, drained

1 14-ounce can

chopped water chestnuts

˝ pound Hot Pepper Jack cheese, cubed

˝ cup sunflower seeds

2 carrots, shredded

2 cups prepared croutons

1 pound bacon, cooked,

cooled and crumbled (optional)

In a large bowl, add all ingredients for sal-ad plus 1˝ cups spicy nuts.

Top with dressing at last minute and mix thoroughly to coat. Sprinkle with remaining ˝ cup nuts and several additional croutons.

Dressing

1 cup mayonnaise

˝ cup sour cream

2 tbsp. hot sauce

(I use Tabasco brand)

1/8 tsp. cayenne pepper

2 tbsp. orange juice

dash of salt

1/8 tsp. cumin

3 tbsp. milk

1 tsp. sugar (or sugar substitute)

Mix all ingredients for dressing and pour over salad. This is best made the day ahead and chilled overnight.

Don Massey

St. Louis

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