Strawberry Salad

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

Servings:4

Salad:

• 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

Directions:

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

Directions:

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.