Strawberry
Pecan Salad
yield: 4-6 SERVINGSprep time:10 MINUTES
INGREDIENTS:
FOR THE SALAD:
- 1 cup Fisher Nuts Pecan Halves
- 1/4 cup granulated sugar
- 12 oz package Romaine lettuce, chopped
- 8 oz fresh strawberries, halved
- 4 oz fresh blueberries
- 2 oz goat cheese, crumbled
- 1/4 cup red onion, sliced (cut into small pieces)
- 15 oz can Mandarin oranges, drained
- 2 chicken breasts, cooked and diced
FOR THE DRESSING:
- 1/2 cup granulated sugar
- 1/2 cup lemon juice
- 1 tsp dijon mustard
- 1/2 tsp kosher salt
- 2/3 cup olive oil
- 1 Tbsp poppyseeds
DIRECTIONS:
1.
In a small skillet over medium heat, saute
pecans with sugar. This will take several minutes for the sugar to dissolve as
you stir the pecans. Set aside and cool.
2.
In a large bowl, combine romaine, berries,
oranges, cheese and onion. Add diced chicken. Toss gently.
3.
In a small mason jar, combine dressing
ingredients and shake with lid on.
4.
When ready to serve, add candied pecans and
drizzle with dressing. ENJOY!
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