Strawberry Salad
Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : Ingredients
Number of servings :
Prep time:
Cooking time:
Type of meal : | Salads | Salads
Special diet :
Ingredients
50 mL (1/4 cup) pecan halves
1 L (4 cups) strawberries, hulled
30 mL (2 tbsp) balsamic vinegar
10 mL (2 tsp) olive oil
5 mL (1 tsp) light brown sugar
1 mL (1/4 tsp) each salt and pepper
1.5 L (6 cups) Boston lettuce, torn into bite-size pieces
1 cucumber, peeled, halved lengthwise, seeded, and thinly sliced
50 mL (1/4 cup) snipped fresh dill
125 g (4 oz) mild goat cheese, thinly sliced
Directions
Preheat the oven to 180°C (350°F). In a small baking pan, toast the pecans for 7 minutes or until crisp. When cool enough to handle, coarsely chop.
In a large salad bowl, mash 125 mL (1/2 cup) of the strawberries. Thickly slice the remaining strawberries; set aside.
Whisk the vinegar, oil, brown sugar, salt, and pepper into the mashed strawberries. Add the lettuce, cucumber, dill, and sliced strawberries, tossing to combine. Sprinkle the salad with the goat cheese and pecans.
Makes 4 servings.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:222
