STRAWBERRY GOUDA PECAN SALAD
This is just delicious .... that's all I can say. I used to be a Pampered Chef consultant, and made this salad at MANY get togethers, as it was a good demo salad. It tastes fabulous, and there's usually nothing left but an empty platter!
Provided by Terrie Hoelscher
Categories Lettuce Salads
Time 25m
Number Of Ingredients 12
Steps:
- 1. Rinse lettuce. Drain well and dry, and tear into bite-sized pieces. Arrange lettuce on a chilled platter.
- 2. Slice and cut the Gouda into bite-sized pieces. Arrange on top of bed of romaine lettuce.
- 3. Slice strawberries with an egg slicer, and arrange in between the pieces of cheese.
- 4. Slice cucumber into VERY thin slices. Slit each cucumber slice from center to outer edge, one time. Make a cucumber twist by giving the slice a twist at the "opening" of the cucumber at the slice, and arrange on top of the lettuce bed with the strawberries and Gouda.
- 5. Toast the pecans in an 8" saute pan, with 2 - 3 tbsp. sugar,for about 5 minutes, until the sugar caramelizes and the pecans have a nice roasted color. Don't add any fluid ... just let the sugar caramelize the pecans. Let pecans cool, then give them a 'rough chop', leaving in rather large, coarse pieces. Use a food chopper or large sharp knife for this. Set aside for the moment.
- 6. For dressing, use a whisk to mix jam, oil, pressed garlic clove, vinegar and salt and pepper in large glass measuring cup. Drizzle over the salad. Sprinkle pecans over the top of all.
- 7. Serve right away, with extra vinaigrette on the side for those who might prefer more.
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