Spicy Strawberry Salad

SUBMITTED BY: Leslie Oscarson

"A friend once made this for a party to celebrate the beginning of summer. It is cool, crisp and crunchy - just what a salad should be."

PREP TIME	20 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

About scaling and conversions

INGREDIENTS

3/4 cup vegetable oil
1/2 cup white sugar
1 tablespoon poppy seeds
1 1/2 teaspoons garlic powder
1 teaspoon mustard powder
1/3 cup balsamic vinegar
1 1/2 cups fresh sliced mushrooms
8 cups mixed salad greens
1 1/2 cups chopped pecans
4 cups sliced fresh strawberries

READ REVIEWS (25)

DIRECTIONS

Whisk together the oil, sugar, poppy seeds, garlic powder, dry mustard and vinegar. Refrigerate until chilled.
In a salad bowl, combine the mushrooms and mixed greens; add dressing and toss. Sprinkle with strawberries and pecans.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jul. 20, 2003 by TMG510

I made the dressing for this salad and used it on spinach, mangoes and candied pecans and it was delicious. Every single person I made this salad for has asked for the recipe since then!

9 users found this review helpful

Reviewed on May 22, 2005 by LadyBugOnTheGo

This is the BEST Strawberry Salad on this site!!! The dressing is what does it - although I leave out the poppy seeds - just personal preference! My hubby doesn't care for strawberry's but will eat this salad without a problem, so will my 2 y/o. I've also added some chopped avocado or left out the mushrooms if I didn't have any....still a great salad! It's fine with just romaine lettuce and instead of chopped pecans (yummy) I find myself tossing in a handful of sunflower seed for a change also. I prefer the dressing at room temperature and I think it thickens up bit this way also. My alsolute favorite salad and it's converting alot of friends and family to salad eating too!

8 users found this review helpful

Reviewed on Mar. 23, 2004 by JDVMD

I used extra virgin reserve olive oil in this recipe as I always do for salad dressings because it is the best, however, next time I make this I will use vegetable oil as the recipe states. The olive oil was too heavy for the salad and I felt like I didn't do it justice. Toast the pecans in the microwave for a minute and a half for another added dimension. Next time I will cut the sugar down even more.

5 users found this review helpful

MORE MEMBER REVIEWS

ADVERTISE WITH US

NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 350

Total Fat: 30.2g
Cholesterol: 0mg
Sodium: 15mg
Total Carbs: 20.7g
Dietary Fiber: 4.5g
Protein: 3.4g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

User Name	Password

Remember me? Forgot password?