Strawberry Pecan Salad With Lemon Poppyseed Dressing

• FOR THE DRESSING:
• 1/3 cups Sugar
• 1/2 cups Lemon Juice
• 1 teaspoon Salt
• 1 teaspoon Whole Grain Mustard
• 1 cup Olive Oil
• 1 pinch Salt
• 1 pinch Pepper
• _____
• FOR THE SALAD:
• 1/2 cups Pecan Halves
• 2 whole Romaine Hearts, Cleaned And Chopped
• 2 cups Mixed Field Greens
• 1 quart Strawberries, Sliced
• 1/2 cups Crumbled Goat Cheese
• 2 Tablespoons Olive Oil
• 1 pound Shrimp, Peeled And Deveined

1. Whisk together all the dressing ingredients and set aside.
2. Heat a saute pan over medium low heat and toast the pecans for about 3-5 minutes until fragrant. Then remove pecans from the pan and allow to cool.
3. Add the cooled pecans and all of the salad ingredients, except the olive oil and shrimp, to a big salad bowl or serving dish, toss with enough dressing to coat, and set aside, dinner is almost done!
4. Use the same pan that you used for the pecans (because who likes doing dishes?) and heat up the olive oil over medium heat. Add the shrimp, season with salt and pepper, and saute until pink and cooked through, about 5 minutes.
5. Top the salad off with the shrimp and enjoy.

dressing, sugar, lemon juice, salt, grain mustard, olive oil, salt, pepper, salad, pecan halves, hearts, greens, strawberries, goat cheese, olive oil, shrimp

Taken from tastykitchen.com/recipes/salads/strawberry-pecan-salad-with-lemon-poppyseed-dressing/ (may not work)