STRAWBERRY SALAD WITH POPPY SEED DRESSING
My family is always happy to see this fruit and veggie salad on the table. If strawberries aren't available, substitute mandarin oranges and dried cranberries. -Irene Keller, Kalamazoo, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Place sugar in a small heavy skillet; cook and stir over medium-low heat until melted and caramel-colored, about 10 minutes. Stir in almonds until coated. Spread on foil to cool. , Place romaine, onion and strawberries in a large bowl. Whisk together dressing ingredients; toss with salad. Break candied almonds into pieces; sprinkle over salad. Serve immediately.
Nutrition Facts : Calories 110 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 33mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CANDIED PECAN AND STRAWBERRY SALAD
Provided by Food Network
Time 40m
Yield 4 Servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F.
- Line a baking sheet with parchment paper and set aside. In a big bowl, beat together the egg white and 1/4 cup brown sugar. Add the raw pecans and stir until the nuts are completely coated. Transfer the pecans onto a baking sheet in a single, even layer. Bake for 30 minutes.
- In a jar with a tight-fitting lid, combine the extra-virgin olive oil, white balsamic vinegar, pinch of brown sugar, sea salt, and white pepper, to taste. Cover the jar and shake vigorously for 30 seconds to emulsify.
- In a bowl, toss the mesclun greens, strawberries, and candied pecans with the vinaigrette.
STRAWBERRY SPINACH SALAD WITH CANDIED PECANS
Make and share this Strawberry Spinach Salad with Candied Pecans recipe from Food.com.
Provided by Kimke
Categories Strawberry
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a large heavy skillet over medium heat.
- Add pecans and sugar; stir to combine.
- Cook over medium heat, stirring constantly until sugar melts around pecans and is caramel-colored.
- Remove pecans with a slotted spoon and spread in a single layer on a sheet of lightly greased aluminum foil.
- Cool completely and break up pieces as needed.
- Remove and discard stems from spinach.
- Wash spinach and pat dry with paper towels.
- Tear into bite-size pieces.
- Combine spinach, celery and strawberries in a large bowl.
- Pour 1 cup dressing over salad mixture; toss gently.
- Add reserved candied pecans; toss gently.
- Serve immediately with remaining dressing.
- Dressing: Combine first 5 ingredients in container of electric blender; cover and process until smooth.
- With blender running, gradually add oil in a slow, steady stream through opening in lid.
- Process until thick and smooth.
- Transfer dressing mixture to a bowl; stir in poppy seeds.
- Cover and chill.
STRAWBERRY POPPYSEED SALAD (PANERA COPYCAT)
This is my favorite salad in the summer and I love sitting on the patio at panera sipping on an iced green tea and enjoying this salad! I just had to find a way to copy it!
Provided by Jfoxe
Categories Strawberry
Time 10m
Yield 2 Salads, 2 serving(s)
Number Of Ingredients 12
Steps:
- Toss salad ingredients together in a large bowl.
- Whisk dressing ingredients together in a seperate bowl.
- Drizzle Desired amount of dressing over the salad.
- Serve and enjoy!
Nutrition Facts : Calories 696, Fat 42.4, SaturatedFat 4.9, Cholesterol 15.9, Sodium 453.7, Carbohydrate 80.9, Fiber 12.4, Sugar 51.7, Protein 9.1
CANDIED PECAN & STRAWBERRY SALAD RECIPE
Indulge in the tastes and textures of the Candied Pecan & Strawberry Salad Recipe. No need to pay a bistro bill to get a bistro-style salad! Mixed baby greens, fresh strawberries and candied pecans taste just as delicious at home when you toss together a Candied Pecan & Strawberry Salad Recipe!
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine all ingredients except dressing.
- Add dressing just before serving; mix lightly.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
STRAWBERRY SPINACH SALAD WITH POPPY SEED DRESSING
Spinach salad looks best-dressed when it's dotted with luscious red strawberries and toasted pecans. Finish it out with a sweet poppy seed dressing. -Erin Loughmiller, Ridgecrest, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Place the first eight ingredients in a jar with a tight-fitting lid; shake well. Refrigerate for 1 hour., Just before serving, combine the remaining ingredients in a large bowl. Shake dressing and drizzle over salad; toss to coat.
Nutrition Facts : Calories 141 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
STRAWBERRY FIELDS SALAD WITH POPPY SEED DRESSING AND CANDIED PECANS
This salad is out of this world! It satisfies all your tastes...sweet, sour, salty and bitter. The slightly thick, sweet and pungent poppy seed dressing, mild bitterness of certain varieties of greens, salty-sweet candied pecans and tangy bleu cheese crumbles make this salad irresistible!
Provided by Melissa K Hand @MissyIsCookin
Categories Lettuce Salads
Number Of Ingredients 24
Steps:
- For Salad: Wash and thoroughly dry spring/mesclun mix salad greens and baby spinach. Tear any large salad leaves into bite-size pieces. Place in a serving bowl. Remove the stems and caps from washed strawberries; discard; quarter the strawberries. Add to the greens and toss. Add bleu cheese crumbles to salad. Break part of 1 - 1 1/2 cups candied pecans in large pieces and leave others in halves; add to salad and toss. Serve salad drizzled with Poppy Seed Dressing. Arrange red onion slices on top of salad, if desired.
- For Poppy Seed Dressing: In a blender or food processor, combine 1/3 cup sugar, vinegar, 1 tsp. salt, mustard and onion powder and process for 30 seconds. With blender or food processor on High, gradually add oil in a steady stream. Stir in poppy seeds.
- For Candied Pecans: Preheat oven to 300°F. Put 1/2 cup sugar, cinnamon, 3/4 tsp. salt, ground cloves, and ground nutmeg in a plastic bag, shake to mix. Put egg, water, and vanilla in a bowl. Beat until slightly foamy, add pecans and coat well. Lift pecans out of bowl with a slotted spoon and put into the bag of sugar and spices. Shake pecans in bag making sure they are well coated. Bake 30 minutes on a baking pan lined with Silpat (Silicone baking sheet), parchment paper or lightly greased aluminum foil. 15 minutes into the baking, stir up the pecans with a fork. Let cool completely before serving. Store in an airtight container. Makes about 2 cups. Use about 1 - 1 1/2 cups candied pecan halves in the salad.
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