My sister-in-law Beth gave me this recipe, she also unknowingly turned me on to the BEST marinade ever! Well maybe not ever, but it is good and it is versatile!
Brianna’s Blush Wine Vinagrette. Not only do I use this on salads I mainly use it as a marinade for chicken, pork and even steaks! You wouldn’t think the acidity in a vinagrette would work well with red meat but it does! Steaks taste delicious! Just make sure you only let the marinade sit for no more than an hour. Otherwise the acid will start to breakdown the meat and it will be mushy when you grill it.
As with any salad, you can put more or less of the fixin’s in as your taste buds like!
BEACH SALAD
Field Greens
2-3 Granny Smith Apples – skin on diced
1/4c. Red Onion – chopped
1/2c. Strawberries – halved
1/2c. Red Seedless Grapes – halved
1/2c. Pecans – Carmelized (see below)
1/4c. Dried Cranberries
Crumbled Feta Cheese – to taste
Brianna’s Blush Wine Vinagrette to dress
Carmelized Pecans:
Preheat Oven to 350. In a medium bowl whisk:
1 Egg White
1/4c. Sugar
Pinch of Salt
until well combined. Lay the pecans on a small, parchment lined sheet pan in one layer. Evenly spread the egg white mixture over the top of the pecans until they are well coated.
Bake for 10 minutes. Stir pecans and bake for another 10 minutes, then stir once more and bake for an additional 10 minutes. Remove from oven and let cool.
*I’m sure there are easier ways to carmelize pecans, so by all means do that and share with us!