Strawberry & Pecan Salad

• 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

1. In a small bowl, whisk the oil, 1/4 cup sugar, vinegar, onion, mustard and salt until sugar is completely dissolved; set aside.
2. 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.
3. In a large serving bowl, combine the lettuce, strawberries, cheese, sunflower kernels and sugared pecans. Drizzle with vinaigrette; toss to coat.

canola oil, sugar, white vinegar, onion, ground mustard, salt, pecan halves, leaf lettuce, fresh strawberries, shredded monterey jack cheese, sunflower kernels

Taken from www.tasteofhome.com/recipes/strawberry-pecan-salad/ (may not work)