Summer Berry Pecan Salad with Creamy Poppyseed Dressing

By vealam

Ingredients

• Summer Berry Pecan Salad:
• 2 cups fresh baby spinach or spring mix
• 6 fresh strawberries, sliced
• 8-10 fresh blackberries
• 2 tablespoons sugared pecans, recipe below
• Creamy poppyseed salad dressing, recipe below
• Sugared Pecans:
• 1 tablespoon butter
• 1 1/2 cups pecan halves
• 1/4 cup white sugar
• Dressing:
• 3/4 cup mayo
• 1/4 cup milk
• 1/4 cup sugar
• 1/4 cup white wine vinegar
• 2 tablespoons poppyseeds
• 1/2 teaspoon dry mustard
• pinch of salt

Details

Servings 1
Adapted from barefeetinthekitchen.com

Preparation

Step 1

Salad:
Layer spinach and berries into bowl and sprinkle with pecans. Drizzle with poppyseed dressing and toss to coat. Serve immediately. Enjoy!

Pecans:
Melt the butter in a large skillet over medium high heat. Add the pecans and stir to coat well. Saute the pecans until they are fragrant, about 1-2 minutes. Sprinkle with sugar and continue stirring as the sugar melts and coats the nuts, about 5 minutes.

After the sugar has caramelized and the nuts have turned a slightly deeper brown, remove from the heat and immediately spread the pecans on a piece of parchment paper. Let them cool and then store in an airtight container until ready to use. Enjoy!

Dressing:
Combine all ingredients and then whisk until smooth. Transfer to a jar and refrigerate until you are ready to serve. Shake well before using. This will keep well in the refrigerator for up to a week. Enjoy!