Best Strawberry Gouda Pecan Salad Recipes
CANDIED PECAN AND STRAWBERRY SALAD
Provided by Food Network
Time 40m
Yield 4 Servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F.
- Line a baking sheet with parchment paper and set aside. In a big bowl, beat together the egg white and 1/4 cup brown sugar. Add the raw pecans and stir until the nuts are completely coated. Transfer the pecans onto a baking sheet in a single, even layer. Bake for 30 minutes.
- In a jar with a tight-fitting lid, combine the extra-virgin olive oil, white balsamic vinegar, pinch of brown sugar, sea salt, and white pepper, to taste. Cover the jar and shake vigorously for 30 seconds to emulsify.
- In a bowl, toss the mesclun greens, strawberries, and candied pecans with the vinaigrette.
STRAWBERRY & PECAN SALAD
It is always a crowd-pleaser when I bring it to a potluck at school...I never have to bring leftover home.-Sharon Meyer, Fulton, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk the oil, 1/4 cup sugar, vinegar, onion, mustard and salt until sugar is completely dissolved; set aside. , Place pecans in a small heavy skillet. Cook over medium heat for 1-2 minutes until nuts are toasted. Sprinkle with remaining sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. Break apart., In a large serving bowl, combine the lettuce, strawberries, cheese, sunflower kernels and sugared pecans. Drizzle with vinaigrette; toss to coat.
Nutrition Facts : Calories 247 calories, Fat 19g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 149mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 4g protein.
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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