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Strawberry & Pecan Salad Recipe

Strawberry & Pecan Salad Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings

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

  • 1. In a small bowl, whisk the oil, 1/4 cup sugar, vinegar, onion, mustard and salt until sugar is completely dissolved; set aside.
  • 2. 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.
  • 3. 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, 19 g fat (3 g saturated fat), 6 mg cholesterol, 149 mg sodium, 16 g carbohydrate, 2 g fiber, 4 g protein.