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!
Blue Ribbon Recipe
Every aspect of this delicious and fresh salad deserves a Blue Ribbon. The mixture of greens adds lots of interest and flavor. There are slices of strawberries and crumbles of blue cheese throughout the salad. The crunch from the candied pecans is lovely. Coated in a spice mix made with cinnamon, cloves, and nutmeg, we could snack on them all day. Drizzled on top is a sweet and tangy poppy seed dressing that complements all the flavors of the salad. It's one of the best homemade poppy seed dressings we've had. We opted not to add the sliced red onion, but it would add the perfect bite. Enjoy this salad on a warm day with grilled chicken or fish.
Ingredients
- FOR SALAD
- 10 – 12 ounces Spring mix or mesclun mix salad greens
- 6 ounces fresh baby spinach
- 1 pint fresh strawberries
- 1/2 - 1 cups bleu cheese crumbles
- 1/2 large red onion, cut into rings, optional
- 1 - 1 1/2 cups candied pecans (recipe below)
- 2 cups poppy seed dressing (recipe below)
- CANDIED PECANS
- 8 ounces pecan halves, about 2 cups
- 1/2 cup white granulated sugar
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 large egg white
- 1 tablespoon water
- 1 teaspoon vanilla extract
- POPPY SEED DRESSING
- 1/3 cup white granulated sugar (for poppy seed dressing)
- 1/2 cup white vinegar
- 1 teaspoon salt
- 1 teaspoon ground dry mustard
- 1/2 teaspoon onion powder
- 1 cup vegetable oil
- 2 tablespoons poppy seeds
How To Make strawberry fields salad with poppy seed dressing and candied pecans
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Step 1For 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. -
Step 2Put egg, water, and vanilla in a bowl. Beat until slightly foamy.
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Step 3Add pecans and coat well.
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Step 4Lift pecans out of the bowl with a slotted spoon and put them into the bag of sugar and spices. Shake pecans in the bag making sure they are well coated.
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Step 5Place onto a baking sheet lined with Silpat (silicone baking sheet), parchment paper, or lightly greased aluminum foil.
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Step 6Bake for 30 minutes. 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 of candied pecan halves in the salad.
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Step 7For Poppy Seed Dressing: In a blender or food processor, combine 1/3 cup sugar, vinegar, 1 tsp salt, dry mustard, and onion powder. Process for 30 seconds. With a blender or food processor on High, gradually add oil in a steady stream.
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Step 8Pour into a bowl and mix in poppy seeds.
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Step 9For 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 and discard. Quarter the strawberries. Add to the greens and toss. Add bleu cheese crumbles to the salad. Break part of 1 - 1 1/2 cups candied pecans in large pieces and leave others in halves; add to salad and toss.
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Step 10Serve salad drizzled with poppy seed dressing. Arrange red onion slices on top of the salad, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
