Fresh sweet berries, crisp greens, crunchy pecans and a drizzle of creamy poppyseed dressing all add up to one of our favorite salads. When this is on the table, all of my boys very happily eat their salads!
I eat this salad for lunch as often as possible, all through the spring and summer. I was so thrilled to find sweet fresh berries this week; I grinned the whole time while I was making this salad.
Summer Berry Pecan Salad
Yield: 1 serving (multiply as desired)
2 cups fresh baby spinach or spring mix
6 fresh strawberries, sliced
8-10 fresh blackberries
2 tablespoons sugared pecans, recipe below
Creamy poppyseed salad dressing
Layer spinach and berries into bowl and sprinkle with pecans. Drizzle with poppyseed dressing and toss to coat. Serve immediately. Enjoy!
Yield: 1 1/2 cups
1 tablespoon butter
1 1/2 cups pecan halves
1/4 cup white sugar
Melt the butter in a large skillet over medium high heat. Add the pecans and stir to coat well. Saute the pecans until they are fragrant, about 1-2 minutes. Sprinkle with sugar and continue stirring as the sugar melts and coats the nuts, about 5 minutes.
After the sugar has caramelized and the nuts have turned a slightly deeper brown, remove from the heat and immediately spread the pecans on a piece of parchment paper. Let them cool and then store in an airtight container until ready to use. Enjoy!
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