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
2 Tablespoons corn syrup
Sliced strawberries
Directions:
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. |
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