Bitter Spring Greens Salad with Pecans and Strawberries
Introduction
Tender, bitter greens contrast with sweet, ripe strawberries and crunchy pecans for a lovely spring salad. A smoky-sweet dressing finishes the dish.
Ingredients
1/4 cup pecan pieces
2 Tablespoons canola oil
1 1/2 Tablespoons raspberry or balsamic vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 package spring mix salad (5 oz)
1/2 cup sliced strawberries
2 Tablespoons canola oil
1 1/2 Tablespoons raspberry or balsamic vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 package spring mix salad (5 oz)
1/2 cup sliced strawberries
Directions
Makes 4 servings. Heat a 10 inch skillet over medium-high heat until hot. Add pecan pieces and cook 2 minutes or until lightly browned, stirring frequently. Set aside to cool. Combine oil, vinegar, sugar substitute, cinnamon, cumin salt, and pepper in a small bowl. Whisk until blended. Place greens in a large serving bowl; add dressing and toss gently to coat completely. Add strawberries and pecans; toss again.
Number of Servings: 4
