Recipe courtesy of Nadia G and Nadia G
Save Recipe Print
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 Servings
Level:
Easy

Ingredients

Directions

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.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Strawberry and Spinach Salad

Recipe courtesy of The Neelys

Strawberry Shortcake Cake

Recipe courtesy of Ree Drummond

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Strawberry Oatmeal Bars

Recipe courtesy of Ree Drummond

Black Bean Salad

Recipe courtesy of Guy Fieri

Salmon Salad

Recipe courtesy of Ina Garten

Warm Cherry Tomato Salad

Recipe courtesy of Rachael Ray

Grilled Thai Beef Salad

Recipe courtesy of Ellie Krieger

Tarragon Potato Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.