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|1 each||Egg white|
|6 ounces||Pecan halves|
|1/3 cup||Red wine vinegar|
|3/4 cup||Vegetable oil|
|3 Tablspoons||Sesame seeds|
|2 Tablspoons||Poppy seeds|
|1 Tablspoon||Minced onion|
|1/4 teaspoon||Worcestershire sauce|
|12 ounces||Mixed salad greens, preferably Spring Mix|
|18 each||Large strawberries, cut into quarters|
Beat the egg white in a medium bowl just until it begins to foam. Add the pecans and stir to coat well. Combine 1/4 cup of the sugar with the cinnamon and sprinkle over the pecans. Stir to coat evenly. Spread the pecans on a large baking sheet and bake until dry, 5 to 10 minutes. Let cool.
Heat the vinegar and remaining 3/4 cup of sugar in a small sauce pan over low heat. Cook until sugar dissolves. Remove from heat and whisk in the oil. When fully incorporated, add the remaining ingredients and mix well. Let cool completely, the toss with the greens in a large bowl. Mix well. Divide the greens among 6 plates and top each plate with strawberries and pecans.
Our Mission: The Twin Cities Dining Guide is dedicated to providing the most user-friendly and current information available on dining establishments such as restaurants, coffee houses, cabarets, dinner theaters, bed & breakfasts, inns and cafes. Included are wines, recipes, maps, door to door directions and information on restaurants in the Minneapolis - St Paul area.
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