Strawberry Salad With Spicy Pecans And Gorgonzola Cheese

  1. Salad:
  2. 1. Layer on a platter a bed of spring greens salad mix.
  3. 2. Toss diced apples (I prefer granny smiths) or pear with fresh squeezed lime juice, and sprinkle around the center.
  4. 3. Add chopped green onions.
  5. 4. Place sliced and sweetened strawberries around periphery (pomegranate is a wonderful substitution in the winter.)
  6. 5. Optional: Now would be the time to place sliced grilled chicken in the center if using.
  7. 6. Add a layer of crumbled or shaved Gorgonzola (I like to shave it with a potato peeler).
  8. 7. Sprinkle spiced pecans over the top.
  9. 8. Drizzle with vinaigrette just before serving.
  10. Strawberry Vinaigrette:
  11. Whisk ingredients together until well mixed.
  12. Sweet & Spicy Pecans:
  13. Stir sugar and water together until sugar dissolves. Add pecans and soak 10 minutes. Drain.
  14. Combine sugar, chili powder, and ground pepper, then coat drained pecans. Bake on a greased cookie sheet at 350F for 10 minutes.
  15. Optional Grilled Chicken:
  16. Marinate skinless chicken breasts for 2 hours in the dressing, Lawry's marinade, teriyaki sauce, and tequila, if using. Sprinkle with lime-pepper (or lemon-pepper) seasoning on the grill, and grill as desired.

salad, spring green salad mix, lime juice, green onion, strawberries, chicken, gorgonzola cheese, vinaigrette, salt, freshly ground black pepper, sugar, white vinegar, canola oil, strawberry, pecans, ubc, water, pecans, sugar, chili powder, ground cayenne, chicken, chicken breasts, italian dressing, marinade, teriyaki sauce, lemon pepper

Taken from tastykitchen.com/recipes/salads/strawberry-salad-with-spicy-pecans-and-gorgonzola-cheese/ (may not work)

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