Monday, November 3, 2008

Strawberry Salad

Jonathan and I have been eating this like its going out of style so I thought I would share.


  • 4-6 cups Spring salad mix
  • 1/4 cup sliced strawberries
  • 1/3 cup dried cranberries
  • 1 tablespoon of brown sugar roasted chopped pecans
Salad dressing:
  • 1/4 cup extra virgin olive oil
  • 1/4 cup aged balsamic vinegar
  • 2 tablespoons strawberry preserves
  • freshly ground black pepper to taste
  1. In a small bowl, whisk together olive oil, balsamic vinegar, strawberry preserves, and black pepper.
  2. In a large bowl, toss together lettuce, strawberries, craisins. Drizzle salad dressing over the salad, and toss gently to combine. Serve topped with pecans.
Optional: You can add in sliced red onion and blue cheese for more flavor. Or top with chicken or steak.

Sugar Coated Pecans:
  • 1 egg white
  • 1 tablespoon water
  • 2 cups pecan halves
  • 1/4 cup sugar
  • 1/3 brown sugar
  • 2 teaspoons ground cinnamon
  1. In a bowl, beat egg white & water until foamy. Add pecans and toss until well coated. Combine sugars and cinnamon; toss pecans to coat. Spread in a single layer on an ungreased baking sheet. Bake at 300 degrees F for 25-30 minutes or until browned, stirring every 10 minutes. Cool on waxed paper.

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