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May 20

Fruit and Pecan Salad

I had the most amazing salad at Longhorn Steakhouse the other day. It screamed summer- spinach, strawberries, pecans, grapes…..heaven. The only thing that would’ve made it better was the feta, but ol’ preggers over here can’t have feta! So I settled for the cheese-less version, which was still delicious.

When I got home, I decided to make my own! It turned out wonderfully, so I had to share. Fruit and Pecan Salad 2 Fruit and Pecan Salad

I’m super picky about dressings, but this one was perfection. Just the right amount of sweet but still savory. Yum!
I found this dressing recipe on food.com
Strawberry Dressing
3 tablespoons extra virgin olive oil
2 tablespoons strawberry jam sweetened with fruit juice, slightly warmed
2 tablespoons white balsamic vinegar
fresh coarse ground black pepper
I wanted sugared pecans (duh), so I whipped those up as well. To do that, I cut up the pecans and placed them in about 5 tbsp of water in a pan. I added about 3 tbsp of sugar and let them simmer. Once the water evaporated, the pecans started smelling amazing in the pan! I added a little more sugar on top and took them out of the pan when they began getting slightly browned and fragrant. And that’s a sugared pecan!
This is such a versatile salad. I made it again the other day and added cucumbers. If you can eat cheese, add in the feta or goat cheese! I’m not a big meat eater, but I’m sure some fish or grilled chicken would be a great topper as well.

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