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strawberry gouda pecan salad

(2 RATINGS)
61 Pinches
Blessed1 avatar
Harpers Ferry, WV
Updated on Dec 28, 2010

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!

prep time 25 Min
cook time
method ---
yield 6-8 serving(s)

Ingredients

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

How To Make strawberry gouda pecan salad

  • Step 1
    Rinse lettuce. Drain well and dry, and tear into bite-sized pieces. Arrange lettuce on a chilled platter.
  • Step 2
    Slice and cut the Gouda into bite-sized pieces. Arrange on top of bed of romaine lettuce.
  • Step 3
    Slice strawberries with an egg slicer, and arrange in between the pieces of cheese.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 7
    Serve right away, with extra vinaigrette on the side for those who might prefer more.
  • 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!

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