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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is my new favorite salad. I took several recipes I found and combined what I liked from them to make this one. Notes: If you like your dressing a little less sweet, start with 1/4 cup sugar/sugar substitute and add more to taste. Instead of toasting the pecans, I bought glazed pecans from the grocery store. They give the salad a nice sweet/sour taste. If you can't find a raspberry vinegar for the dressing, just add about 1/4-1/3 cup fresh or frozen raspberries and blend with the other dressing ingredients Ingredients:
1 lb baby spinach, torn into small pieces |
1 lb mixed baby lettuces and spring greens |
1 pint strawberry, sliced thin |
1 medium cucumber, sliced into thin rounds |
1 cup pecans or 1 cup walnuts, toasted |
1 cup sesame sticks |
1/3 cup raspberry red wine vinegar |
1/2 cup sugar or 1/2 cup sugar substitute |
1 teaspoon dry mustard |
3/4 cup vegetable oil |
Directions:
1. 1) Toast pecans in 350 degree oven for about 5-8 minutes, Set aside to cool.
2. 2) Combine dressing ingredients into blender and blend on high speed until all ingredients have emulsified. Refrigerate.
3. 3) Combine the spinach and lettuces. Add the sliced strawberries and cucumbers. Toss. Place into individual serving dishes/plates. Top with pecans and sesame sticks. Drizzle with the dressing. Serve immediately. If not serving immediately, do not add the strawberries,cucumbers, pecans and sesame sticks to the salad greens until right before serving.
4. Refrigerate any leftover dressing and salad ingredients except the pecans and sesame sticks.
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