Taste of Home
Strawberry & Pecan Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.
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
Ingredients
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1/3 cup canola oil
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1/4 cup plus 3 tablespoons sugar, divided
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2 tablespoons white vinegar
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2 tablespoons grated onion
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1/2 teaspoon ground mustard
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1/4 teaspoon salt
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1/2 cup pecan halves
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2 heads leaf lettuce, torn
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1 cup sliced fresh strawberries
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1/2 cup shredded Monterey Jack cheese
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1/3 cup sunflower kernels
Directions
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1.
In a small bowl, whisk the oil, 1/4 cup sugar, vinegar, onion, mustard and salt until sugar is completely dissolved; set aside.
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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.
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3.
In a large serving bowl, combine the lettuce, strawberries, cheese, sunflower kernels and sugared pecans. Drizzle with vinaigrette; toss to coat.
Nutrition Facts
3/4 cup: 247 calories, 19g fat (3g saturated fat), 6mg cholesterol, 149mg sodium, 16g carbohydrate (13g sugars, 2g fiber), 4g protein.
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