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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 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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