Strawberry Fields Salad with Poppy Seed Dressing and Candied Pecans
|10 – 12 oz||spring mix or mesclun mix salad greens|
|6 oz||fresh baby spinach|
|1/2 - 1 c||bleu cheese crumbles|
|1 pt||fresh strawberries|
|1 c||(about 4 oz.) candied pecans (see recipe included)|
|2 c||poppy seed dressing (see recipe included)|
|1/2 lg||red onion, cut into rings (optional)|
|1/3 c||white granulated sugar (for poppy seed dressing)|
|1/2 c||white vinegar|
|1 tsp||ground dry mustard|
|1/2 tsp||onion powder|
|1 c||vegetable oil|
|2 Tbsp||poppy seeds|
|8 oz||(about 2 cups) pecan halves (for candied pecans)|
|1 tsp||vanilla extract|
|1/2 c||white granulated sugar|
|1/4 tsp||ground cloves|
|1/4 tsp||ground nutmeg|
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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.