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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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!