Wednesday, 16 October 2013

Strawberry Pecan Romaine Salad

This is a very popular salad in our family, loved by all!! It is dressed with a homemade poppy seed dressing that is scrumptious! The poppy seed dressing yields 2 cups, so definitely good for a few salads or for a very large salad if you are serving a crowd.  I like lots of strawberries and pecans in my salad when I prepare it but the quantities are definitely yours for the choosing. Trust me this is very yummy and will soon become a favourite of yours too!  

This recipe makes approximately 2 cups of dressing.

Poppy Seed Dressing
¾ cup white sugar
⅔ cup white vinegar
2 teaspoons salt
2 cloves of garlic minced
2 teaspoons prepared mustard
1 small-medium red onion
1 cup vegetable oil
2 tablespoon poppy seeds

Salad Ingredients:
romaine lettuce - rinsed, dried and chopped
1 cup chopped pecans (candied)
2 Tablespoons corn syrup
Sliced strawberries 


Caramelized Pecans:
1 Cup pecans (halves or pieces)
2 Tablespoons corn syrup

In a non-stick fry pan, combine pecans and corn syrup/ or maple syrup and cook until pecans are coated with syrup and caramelized. Remove from pan and cool on a plate, breaking apart as the nuts cool.

In a blender or food processor, combine sugar, vinegar, salt, mustard, garlic and onion and process for 20 seconds. With blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds.
In a large salad bowl, combine the romaine, strawberries, and candied pecans. Toss until evenly coated.
Link to Recipe:Strawberry Pecan Romaine Salad

Put all ingredients for dressing inside blender and blend for 20 seconds. Slowly drizzle in the vegetable oil.

Stir in poppy seeds.

Pour into a jar and store in the fridge.

Makes approximately 2 cups.

Slice strawberries, amount varies depending on size of salad and taste.

Clean and chop romaine.
To a fry pan add pecans and corn syrup or maple syrup and cook until the pecans are coated and syrup absorbed.

Remove from fry pan and cool on a plate.

Assemble salad ingredients and top with chopped pecans.

No comments:

Post a Comment