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Strawberry Salad with Bacon, Blue Cheese, and Candied Pecans Recipe

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This recipe for Strawberry Salad with Bacon, Blue Cheese, and Candied Pecans is from Hardie Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CANDIED PECANS:

3 T. butter
1/3 C. packed light brown sugar
1 T. light corn syrup
1/4 tsp. salt
1 C. pecan halves

SALAD

10 oz. spring mix baby greens
1 quart fresh strawberries, hulled and halved
1/2 lb. bacon, cooked and crumbled
2 oz. crumbled blue cheese
Poppy Seed Vinaigrette (see recipe in Misc.)
Directions:
Directions:
To make candied pecans: In a nonstick skillet over medium-high heat, melt the butter. Add the brown sugar, corn syrup and salt.

Bring to a simmer and cook, stirring constantly for 2 minutes. Lower the heat to medium. Add the pecan halves and cook for ` additional minute, or until all pecans are evenly coated.

Remove from the heat and spread on parchment paper to cool. Break apart.

To make salad:

Layer the greens, strawberry halves, bacon crumbles, blue cheese, and candied pecans in a large salad bowl. Chill. Serve drizzled with poppy seed vinaigrette.

 

 

 

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