After almost a whole week of sweets, I thought I should throw something savory into the Strawberry Week mix! There are tons of variations of this salad so feel free to experiment with additional fruit and/or vegetables, different kinds of cheese, nuts or dressing. This is how I like it best. It’s so delicious!
Strawberry Spinach Salad with Candied Pecans
Ingredients for Candied Pecans
2 T butter
1 1/2 c pecan halves
1 c sugar
Ingredients for Salad (however much you like)
strawberries, hulled and cut in half (or fourths, if they’re big and you don’t like giant chunks in your salad)
balsamic vinaigrette dressing
What To Do
Candied Pecans: Melt butter in a large heavy skillet over medium heat. Add pecans and sugar; stir to combine. Cook over medium heat, stirring constantly until sugar melts around pecans and is caramel-colored. Remove pecans with a slotted spoon and spread in a single layer on a sheet of lightly greased aluminum foil (or parchment paper). Cool completely and break up pieces as needed.
Salad: combine all ingredients to your liking. Drizzle with balsamic vinaigrette dressing.
It’s even better if you toss it all with dressing and let it sit for a while to soak it all in. For example, if you put together a salad in the morning to take for lunch, go ahead and put the dressing on and toss. By lunchtime, the dressing has “marinated” the salad and IT IS DELICIOUS.
I think you can buy candied pecans but it was really fun to make them.
Have a Fabulous Friday!