ROBERTA’S CHRISTMAS SALAD
GREAT ANYTIME OF YEAR
LIME VINEGARETTE
Grated Peel and juice of 2 limes
1 TBLS Sherry Vinegar
2-3 TBLS of chopped cilantro
¼ Tsp of cumin
¼ Tsp Cardamon
1 Garlic clove chopped
½ Tsp salt
6 TBLS Olive Oil
SPICEY PECANS
1 Large Egg White
½ Cup Sugar
1 Tsp Salt
1/2 Tsp Chili Powder
1/4 Tsp Ground allspice
1/2 TSP Ground Cumin
1 3/4 TSP Cayenne Pepper
2 1/2 Cups Pecan Halves
Heat Oven to 300 degree’s
Beat egg white until soft & Foamy
Mix egg white with dry ingredients.
Then coat all pecans with mixture.
Place on an ungreased cookie sheet.
Bake for 15 minutes, remove and stir
Pecans, put back in oven for 10 minutes at 250 Degrees
SALAD FIXIN’S
1 Bag coleslaw mix
1 cup cilantro
1 small Jicama grated or sliced small
1 Bermuda onion sliced into rings
1 head romaine, (rinsed and cut in to pieces)
Mix all ingredients together and toss into delicious salad
Pecans and dressing can be made ahead