Southern Strawberry Salad with Candied Pecans and Strawberry Vinaigrette

NOTE:   This salad is not only beautiful, but crunchy with candied pecans and fresh strawberries.  The Strawberry Vinaigrette sends this salad over the top.


  • Sugar-Coated Pecans
  • 1 cup whole pecans
  • 2 tablespoons sugar
  • 3 cups Romaine lettuce, chopped
  • 3 cups Red curly-leaf lettuce, chopped
  • 2 cups fresh spinach leaves, left whole
  • ½ cup green onions, tops included, chopped small
  • 2 cups fresh strawberries, sliced
  • 1 (16-ounce) package variegated cheese cubes
  • Strawberry Vinaigrette Dressing
  • 1/3 cup olive oil
  • 6 tablespoons red wine vinegar
  • 2/3 cup strawberry preserves
  • 1 teaspoon coarse sea salt
  • ¼ teaspoon ground black pepper
Cuisine: Country
Yield: 8 to 10
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)


  1. Place pecans in dry skillet with sugar.  Toast pecans until they become sugar-coated, about 3 minutes.  Remove to wax paper to cool.
  1. Place chopped lettuce and spinach leaves in a large glass bowl. Add green onions, strawberries, and Sugar-Coated Pecans; toss together.  Scatter cheese cubes over top and toss throughout salad.
  1. Make Strawberry Vinaigrette Dressing by combining the olive oil, vinegar, strawberry preserves, salt, and pepper into a jar with lid. Shake dressing well.  Pour dressing onto salad, letting it seep down through the leaves.  Serve with crackers of your choice.  Delicious!  Serves 8 to 10.   NOTE:  Place strawberry preserves in microwave for one minute to soften.