Strawberry Gouda Pecan Salad Recipes

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STRAWBERRY & PECAN SALAD



Strawberry & Pecan Salad image

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

1/3 cup canola oil
1/4 cup plus 3 tablespoons sugar, divided
2 tablespoons white vinegar
2 tablespoons grated onion
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/2 cup pecan halves
2 heads leaf lettuce, torn
1 cup sliced fresh strawberries
1/2 cup shredded Monterey Jack cheese
1/3 cup sunflower kernels

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



Strawberry Gouda Pecan Salad image

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

SALAD BASE:
1 large head of romaine lettuce, torn into bite-sized pieces
1 lb gouda cheese, sliced and cut into thin, bite-sized pieces pieces
3 c strawberries, hulled, sliced 1/8
1 c toasted, caramelized pecans, lightly chopped (see below for caramelizing technique)
1 small cucumber, sliced very thinly
STRAWBERRY VINAIGRETTE:
1/2 c strawberry preserves or seedless strawberry jam
1 c vegetable oil
1 clove garlic, pressed
1/2 c strawberry or raspberry vinegar
salt and pepper, to taste

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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