Recipe courtesy of Nadia G
and
Nadia G
Candied Pecan and Strawberry Salad
- Level: Easy
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 375
- Total Fat
- 32
- Saturated Fat
- 3
- Carbohydrates
- 23
- Dietary Fiber
- 5
- Sugar
- 16
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 465
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
1 egg white
1/4 cup and a pinch brown sugar
1 cup whole raw pecans
4 tablespoons extra-virgin olive oil
4 tablespoons aged-white balsamic vinegar
Sea salt and freshly ground white pepper, to taste
6 cups loosely packed mesclun greens
2 cups strawberries, halved
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.