Strawberry Pecan Salad


Skip dessert and enjoy a salad that tastes like one.

Time: 20 mins.

For salad:

2 tbsp butter or margarine

1 1/2 cups pecans, halved

1 cup sugar (can substitute Sucanat)

1 head butter lettuce

2 cups thinly sliced celery

1 pint fresh strawberries, hulled and halved


For Dressing:

2/3 cup white or red wine vinegar

1/2 cup sugar

3-4 green onions chopped

1 1/2 tsp salt

2 tsp dry mustard

2 cups vegetable oil

3 tbsp poppy seeds


Melt butter in a large heavy skillet over medium heat.

Add pecans and sugar; stir to combine.

Cook over medium heat, stirring constantly until sugar melts around pecans and is caramel colored.

Remove pecans with a slotted spoon and spread in a single layer on a sheet of lightly greased aluminum foil.

Cool completely and break into pieces as needed.

Break up butter lettuce.

Wash lettuce, pat dry with paper towels, and tear into bite size pieces.

Combine butter lettuce, celery, and strawberries in a large bowl.

Pour 1 cup dressing over salad mixture; toss gently (SEE NOTE BELOW).

Add reserved


NOTE: Full disclosure—I don't dress the salad in the bowl as indicated in the recipe.

The dressing recipe makes way too much as far as I'm concerned.

The salad is very flavorful without any additions, but your taste may differ, so try it and see what you like.