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Strawberry & Pecan Salad

 Strawberry & Pecan Salad
It is always a crowd-pleaser when I bring it to a potluck at school...I never have to bring leftover home.—Sharon Meyer, Fulton, Missouri
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/3 cup canola oil
  • 1/4 cup plus 3 tablespoons sugar, divided
  • 2 tablespoons white vinegar
  • 2 tablespoons grated onion
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/2 cup pecan halves
  • 2 heads leaf lettuce, torn
  • 1 cup sliced fresh strawberries
  • 1/2 cup shredded Monterey Jack cheese
  • 1/3 cup sunflower kernels

Directions

  • In a small bowl, whisk the oil, 1/4 cup sugar, vinegar, onion,
  • mustard and salt until sugar is completely dissolved; set aside.
  • Place pecans in a small heavy skillet. Cook over medium heat for 1-2
  • minutes until nuts are toasted. Sprinkle with remaining sugar. Cook
  • and stir for 2-4 minutes or until sugar is melted. Spread on foil to
  • cool. Break apart.
  • In a large serving bowl, combine the lettuce, strawberries, cheese,
  • sunflower kernels and sugared pecans. Drizzle with vinaigrette; toss
  • to coat. Yield: 8 servings.
Nutritional Facts: 3/4 cup equals 247 calories,

2 of 2

Strawberry & Pecan Salad (continued)

Nutritional Facts: 19 g fat (3 g saturated fat), 6 mg cholesterol, 149 mg sodium, 16 g carbohydrate, 2 g fiber, 4 g protein.