strawberry gouda pecan salad

★★★★★ 2 Reviews
Blessed1 avatar
By Terrie Hoelscher
from Harpers Ferry, WV

This is just delicious .... that's all I can say. I used to be a Pampered Chef consultant, and made this salad at MANY get togethers, as it was a good demo salad. It tastes fabulous, and there's usually nothing left but an empty platter!

★★★★★ 2 Reviews
serves 6-8
prep time 25 Min

Ingredients For strawberry gouda pecan salad

  • SALAD BASE:
  • 1
    large head of romaine lettuce, torn into bite-sized pieces
  • 1 lb
    gouda cheese, sliced and cut into thin, bite-sized pieces pieces
  • 3 c
    strawberries, hulled, sliced 1/8
  • 1 c
    toasted, caramelized pecans, lightly chopped (see below for caramelizing technique)
  • 1 sm
    cucumber, sliced very thinly
  • STRAWBERRY VINAIGRETTE:
  • 1/2 c
    strawberry preserves or seedless strawberry jam
  • 1 c
    vegetable oil
  • 1 clove
    garlic, pressed
  • 1/2 c
    strawberry or raspberry vinegar
  • salt and pepper, to taste
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How To Make strawberry gouda pecan salad

  • 1
    Rinse lettuce. Drain well and dry, and tear into bite-sized pieces. Arrange lettuce on a chilled platter.
  • 2
    Slice and cut the Gouda into bite-sized pieces. Arrange on top of bed of romaine lettuce.
  • 3
    Slice strawberries with an egg slicer, and arrange in between the pieces of cheese.
  • 4
    Slice cucumber into VERY thin slices. Slit each cucumber slice from center to outer edge, one time. Make a cucumber twist by giving the slice a twist at the "opening" of the cucumber at the slice, and arrange on top of the lettuce bed with the strawberries and Gouda.
  • 5
    Toast the pecans in an 8" saute pan, with 2 - 3 tbsp. sugar,for about 5 minutes, until the sugar caramelizes and the pecans have a nice roasted color. Don't add any fluid ... just let the sugar caramelize the pecans. Let pecans cool, then give them a 'rough chop', leaving in rather large, coarse pieces. Use a food chopper or large sharp knife for this. Set aside for the moment.
  • 6
    For dressing, use a whisk to mix jam, oil, pressed garlic clove, vinegar and salt and pepper in large glass measuring cup. Drizzle over the salad. Sprinkle pecans over the top of all.
  • 7
    Serve right away, with extra vinaigrette on the side for those who might prefer more.

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