Strawberry Fields Salad with Poppy Seed Dressing and Candied Pecans

MK Hand Recipe

By MK Hand MSCookN

4 - 6
30 Min
30 Min

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!

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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
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)
egg white
1 Tbsp
1 tsp
vanilla extract
1/2 c
white granulated sugar
1 tsp
3/4 tsp
1/4 tsp
ground cloves
1/4 tsp
ground nutmeg
1 tsp

Directions Step-By-Step

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.

About this Recipe

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Mar 19, 2011 - Karla Everett shared this recipe with discussion group: SALADS
May 18, 2012 - Kim Biegacki shared this recipe with discussion group: ~ LOVE YOUR HEART~
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!
elizabeth duckworth thekitchenruler
Aug 25, 2015
Dear MK,
I followed your recipe exactly, well almost....don't laugh.... because I couldn't add the Poppy Seeds I'm allergic, so I don't what to call this recipe! However, I loved it even with out the seeds.
elizabeth duckworth thekitchenruler
Aug 25, 2015
I meant "I don't know what to call this recipe" Seedless???