Strawberry Pecan Salad
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Strawberry Pecan Salad
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| Servings |
| 61 cup |
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Ingredients
Salad
- 6ounces baby spinach leavesfresh
- 6 ounces baby spring mixfresh
- 1/2medium red onionsliced into bite size pieces
- 1cup sliced strawberries
- 1cup grapes
- 11ounces canned mandarin orangesdrained
- 1/2 cup Raspberry Vinaigrette recipebelow
Candied Pecans – Optional
- 1/2cup brown sugarpacked
- 2 tablespoons orange juice
- 1cup pecan halves
Raspberry Vinaigrette
- 3/4cup olive oil
- 2teaspoons dijon mustard
- 1/2cup raspberry preserves
- 1/4teaspoon dried oregano
- 1cup red wine vinegar
- 1/4 teaspoon ground black pepper
- 1/2cup white sugar
- 1teaspoon garlic salt
- 1/2cup raspberries
- 1teaspoon basil
Instructions
Salad
- Wash and dry spinach leaves and spring mixed greens. In a large bowl layer 1/2 the spinach, greens, red onion, strawberries, grapes, and pecans and repeat to create the top layer. Finish salad by playing the oranges on top. Drizzle Dressing over top of salad before serving.
Candied Pecans
- Preheat oven to 350 degrees F. Combine brown sugar and orange juice. Add pecan halves, stirring to coat. Spread in a lightly greased cookie sheet. Bake for 12 minutes or until nuts are browned and syrup is bubbly, stirring once. Pour out onto a lightly greased baking sheet, separating into single nuts. Cool on a wire rack. *Addition of candied pecans will change nutrition information
Raspberry Vinaigrette
- In a blender, combine all ingredients and blend until well combined. Pour in a jar and refrigerate until chilled. *yields 6 – 1/2 cup servings.
Recipe Notes
*Nutrition label includes salad and 1 (1/2) cup serving of raspberry vinaigrette recipe. Addition of more dressing or candied pecans will change nutrition information.