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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
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!