Thursday, June 7, 2012

Strawberry Poppyseed Salad

I discovered this salad years ago in a book about hospitality. I can't remember the name of the book now but I can't forget the salad. I'm in love with the combination of strawberries, pecans, blue cheese and poppy seed dressing. This is the perfect salad to make for guests at a summer barbecue or potluck.

Strawberry Poppyseed Salad
4 cups torn iceberg lettuce
4 cups torn leaf lettuce
1 cup cut up strawberries
1/2 cup pecans
1/2 cup crumbled blue cheese
3/4 cup sweet poppy seed dressing

Optional: bake the pecans on a cookie sheet for 10 minutes at 350 degrees; turn and bake 10 more minutes. I often skip this step when I'm in a hurry and just toss in raw pecans and it tastes great.
Wash and tear the lettuce to fill a medium sized bowl, top with strawberries, pecans and blue cheese. At this point you can refrigerate it until ready to serve. When it's time to eat pour the dressing over the salad and toss it all together.

1 comment:

  1. So excited to try this recipe! My kids will be so happy to get a break from rice and beans lol



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