Strawberry Fields Salad with Poppy Seed Dressing and Candied Pecans

Recipe Rating:
 1 Rating
Serves: 4 - 6
Prep Time:
Cook Time:

Ingredients

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 large red onion, cut into rings (optional)
1/3 c white granulated sugar (for poppy seed dressing)
1/2 c white vinegar
1 tsp salt
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 egg white
1 Tbsp water
1 tsp vanilla extract
1/2 c white granulated sugar
1 tsp cinnamon
3/4 tsp salt
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 tsp cinnamon

The Cook

MK Hand Recipe
x1
Cooked to Perfection
San Antonio, TX (pop. 1.3M)
MSCookN
Member Since Jan 2010
MK's notes for this recipe:
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!
Make it Your Way...

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Directions

1
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.
2
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.
3
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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Comments

4 comments

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user Karla Everett Karla59 - Mar 19, 2011
Karla Everett [Karla59] has shared this recipe with discussion group:
SALADS
user Kim Biegacki pistachyoo - May 18, 2012
Kim Biegacki [pistachyoo] has shared this recipe with discussion group:
~ LOVE YOUR HEART~
user C C SaffronSun - Apr 14, 2013
I made this tonight with a few small variations: all spinach, no bleu cheese, ginger instead of cloves in the pecans, and cold sliced rotisserie chicken breast added. It was a great salad. :) We didn't care for the dressing (maybe my poppy seeds weren't good, or it is better when you have the bleu cheese), but it was very tasty with Cardini's light Greek Vinaigrette (my favorite bottled salad dressing.)
My hubby doesn't like half the things in this salad normally, but he was pleasantly surprised to find that he enjoyed it. He exclaimed in shock that the pecans were delicious...he said first time ever that he has enjoyed a pecan. :) Melissa, thanks for the wonderful recipe!

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