Strawberry Fields Salad Recipe


In my recent post, Strawberry Fields Forever, I mentioned this salad and how good it is, especially with  the fresh strawberries. It’s wonderful as a side salad to accompany something light, such as pasta salad, roast chicken, quiche, etc., but is also great by itself for lunch  – add some crusty bread and a glass of iced tea or white wine and you’re ready to go!


  • 3 cups of mixed spring salad greens
  • 1 3/4 cups fresh strawberries, sliced
  • 1 cup of sugar-coated pecans (recipe follows)
  • 1/3 cup of bleu cheese, crumbled
  • Balsamic vinegrette dressing, to taste (I like  Newman’s Own Lighten Up Balsamic Vinagrette Dressing –  this is a great bottled dressing, and all profits go to charity.)
  • fresh ground pepper (to taste)


Toss the salad greens, strawberries, pecans and bleu cheese crumbles. Place in serving bowls, add dressing and freshly ground black peper.

Sugar-Coated Pecans Recipe


These pecans are so easy to make, and are a great garnish for salads or just good to eat by themselves as a snack.


  • 1 egg white
  • 2 cups of pecan halves
  • 1/4 cup sugar
  • 1/2 tps ground cinnamon


Preheat oven to 300 degrees.

In a large bowl, beat egg white until foamy. Add the pecan halves, toss until coated. Add the sugar and cinnamon, toss to coat the pecans.

Arrange the pecans in a single layer on a baking sheet and bake for 20 minutes or until browned. Stir occasionally.

Bon appetit, and Eat, drink and be merry!

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3 Responses to Strawberry Fields Salad Recipe

  1. Pingback: Strawberry Fields Forever | Kel's Cafe of All Things Food

  2. Mandi Woomer says:

    This looks so yummy! I love bleu cheese and pecans. Of course your candied pecans are so healthy, tossing them in foamy egg whites. I always tossed them in melted butter LOL!

    • It is yummy, Mandi! The bad thing about this salad is that it doesn’t keep well (the strawberries make it soggy.) But that’s okay, it’s so good that you shouldn’t have any leftovers!

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