Strawberry Salad With Poppy Seed Dressing
- 1/2 cup sour cream
- 1 tablespoon sugar
- 2 to 3 tablespoons Land O Lakes Fat Free Half & Half
- 2 tablespoons apple cider vinegar
- 1 tablespoons orange juice
- 1 teaspoon freshly grated orange zest
- 1 teaspoon poppy seed
- 1/2 teaspoon salt
- 1/2 cup coarsely chopped pecans*
- 1/4 cup sugar*
- 3 cups torn lettuce
- 3 cups baby spinach leaves or packaged fresh spinach, torn into bite-sized pieces
- 2 cups sliced fresh strawberries
- Combine all dressing ingredients in bowl; mix well.
- Refrigerate at least 30 minutes.
- Combine pecans and sugar in 8-inch skillet.
- Cook over medium heat, stirring constantly, 5-8 minutes or until sugar is melted and pecans are coated and lightly browned.
- (Watch closely.)
- Spread onto waxed paper.
- Cool completely.
- Toss together pecans and all remaining salad ingredients in bowl, just before serving.
- Serve with dressing.
- *Substitute purchased candied nuts or salad nuts which can be found in the produced section of the supermarket.
- Omit Step 2 in method.
sour cream, sugar, apple cider vinegar, orange juice, freshly grated orange zest, poppy seed, salt, pecans, sugar, torn lettuce, baby spinach, fresh strawberries
Taken from www.landolakes.com/recipe/2242/strawberry-salad-with-poppy-seed-dressing (may not work)