Strawberry And Pecan Spinach Salad Food

STRAWBERRY & PECAN SALAD

Steps:

• In a small bowl, whisk the oil, 1/4 cup sugar, vinegar, onion, mustard and salt until sugar is completely dissolved; set aside. , Place pecans in a small heavy skillet. Cook over medium heat for 1-2 minutes until nuts are toasted. Sprinkle with remaining sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. Break apart., In a large serving bowl, combine the lettuce, strawberries, cheese, sunflower kernels and sugared pecans. Drizzle with vinaigrette; toss to coat.

STRAWBERRY SPINACH SALAD WITH CANDIED PECANS

Steps:

• 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.
• Cool completely and break up pieces as needed.
• Remove and discard stems from spinach.
• Wash spinach and pat dry with paper towels.
• Tear into bite-size pieces.
• Combine spinach, celery and strawberries in a large bowl.
• Pour 1 cup dressing over salad mixture; toss gently.
• Add reserved candied pecans; toss gently.
• Serve immediately with remaining dressing.
• Dressing: Combine first 5 ingredients in container of electric blender; cover and process until smooth.
• With blender running, gradually add oil in a slow, steady stream through opening in lid.
• Process until thick and smooth.
• Transfer dressing mixture to a bowl; stir in poppy seeds.
• Cover and chill.

SPINACH SALAD WITH STRAWBERRIES AND PECANS

Steps:

• Combine first 3 ingredients.
• Process next 7 ingredients in blender until smooth, stopping once to scrap down sides.
• Stir in poppy seeds.

STRAWBERRY SPINACH SALAD

Steps:

• For the dressing: In a small jar, combine the olive oil, lemon juice, honey, vinegar, poppy seeds, mustard, salt, and pepper. Seal the jar; shake vigorously to combine. Set aside.
• For the salad: Just before serving, add the spinach to a large bowl or platter; top with half of the strawberries and orange slices. Drizzle with half of the dressing; gently toss to coat. Top the salad with the remaining berries, orange slices, pecans, and goat cheese. Drizzle with your desired amount of the remaining dressing, and serve the remainder on the side, if you like.

SPINACH PECAN SALAD

Steps:

• Wash and dry the spinach until you're absolutely sure it's clean; spinach can hold a lot of grit. When you're sure it's clean and dry, put it in a salad bowl, and sprinkle it with salt, and squeeze the leaves gently with your hands. You'll find that the spinach "deflates," or sort of gets a bit limp and reduces in volume. Add the scallions to the bowl. Pour on the olive oil, and toss the salad thoroughly. Add the lemon juice, and toss again. Top with the pecans, and serve.

STRAWBERRY SPINACH SALAD

Steps:

• Arrange spinach and strawberries on individual salad plates or in a large salad bowl. Place the next six ingredients in a blender or food processor. With unit running, add oil and vinegar in a steady stream. Blend until thickened. Drizzle over salad; serve immediately.

STRAWBERRY AND PECAN SPINACH SALAD

Steps:

• Put all salad ingredients in a large bowl.
• In a small jar mix all dressing ingredients and shake well. Add salt and pepper to taste.
• Dress salad immediately before serving.
• If you plan to keep this in the fridge for a few days, do not add dressing.

STRAWBERRY SPINACH PECAN SALAD

Steps:

• Combine first 7 ingredients at least 1 hour in advance and shake well. Simmer pecans in butter with a little sprinkle of sugar until soft. Tear spinach leaves into bite size pieces. Slice strawberries lengthwise. Add salad dressing just before serving and toss well. The dressing is a large recipe.

SOUTHERN SPINACH SALAD WITH PECANS & STRAWBERRIES

Steps:

• Toast Pecans - Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. Remove from oven and set aside. Once cooled, coarsely chop half of the pecans, leaving the other whole. These can be stored safely for up to two weeks in an air-tight container, longer in a freezer.
• For Dressing - In a sauce pan, combine last five ingredients. Bring to a simmer, and simmer for 1 minute. Remove from heat. This can be stored in the fridge for up to 3 months.
• For Serving Salad - toss the spinach, strawberries, and red onion to mix. Top with pecans, blue cheese and dressing then lightly toss into salad. (If making this in advance, do the final toss right before serving, keeping the pecans and cheese separate).