Strawberry Salad with Caramelized Pecans

Strawberry Salad with Caramelized Pecans

I developed one of the first variation of this recipe about thirteen years ago while working in the test kitchens of one of the largest food companies in the country. Since then, dozens of  variation have popped up all over the web, magazines and print. With so many variation, this is by far my favorite.

Ingredients:

1/2 cup pecan halves

1/4 cup granulated sugar

8 cups mixed salad greens

2 cups sliced fresh strawberries

1 can (15 oz.) mandarin oranges, drained

1/4 cup sliced red onion

1/2 cup crumbled blue cheese

1/2 cup poppyseed dressing (see recipe below)

Directions:

 - Toss pecans with sugar in nonstick skillet; cook on medium heat until sugar is caramelized, stirring constantly. Spread into single layer on greased baking sheet or sheet of wax paper; cool. Separate pecans into individual pieces.

 - Layer salad greens with strawberries, oranges, onion and blue cheese. Top with caramelized pecans.

 - Drizzle salad with dressing. Serve immediately.

Makes 6 servings.

Poppyseed Dressing:

Beat 1/2 cup sugar, 1 tsp. salt, 1 tsp. dry mustard and 1/4 cup white wine vinegar in medium bowl with wire whisk until well blended.

Add 1/4 cup each olive oil and canola oil and 1 Tbsp onion juice; mix until well blended. Add 1/4 cup mayonnaise and 1-1/2 Tbsp. poppyseed; mix well.

Refrigerate until ready to serve.

Makes 1-1/2 cups.

Helpful Tips:

•Pecans and poppyseed dressing can be made ahead and stored in air-tight containers in the refrigerator.

•Substitute sliced pears for strawberries and mandarin oranges.

•Top with sliced grilled chicken breasts for a heartier salad.