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Tiffanis Green Strawberry Salad

Source of Recipe


Conrad Schmid






List of Ingredients



• romaine lettuce
  
• fresh strawberries, washed, sliced or chopped
  
• Candied Pecans
  
• 1 C. pecans
  
• 2 T. sugar
  
• 1 egg white
  
• Dressing
  
• 3 T. yellow onion, chopped
  
• 2/3 C. apple cider vinegar
  
• 1 1/2 C. sugar
  
• 2 t. dry mustard
  
• 2 t. salt
  
• 2 C. canola oil
  
• 2 T. poppy seeds
  






Instructions



1. For dressing - using a blender or food processor, mix onion and vinegar until onions are finely chopped.
   
   
2. Add sugar, mustard and salt, then blend again.
   
   
3. With machine running, add oil slowly until mixture thickens.
   
   
4. Stir in poppy seeds and refrigerate. (It will get thicker when cold.)
   
   
5. For pecans - preheat oven to 350.
   
   
6. Place pecans in small mixing bowl and add the egg white to coat and moisten nuts.
   
   
7. Add sugar and combine thoroughly.
   
   
8. Spread pecans on baking sheet and toast 8 to 10 minutes.
   
   
9. Cool to room temperature, then separate pecans as they will stick together.
   
   
10. Toss romaine, strawberries, pecans and dressing when ready to serve.