"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Strawberry Salad Recipe

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This recipe for Strawberry Salad, by , is from The Kosciak/Swidergal Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Matt Swidergal Family
Added: Saturday, December 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Dressing:
3 tbsp sugar
1-1/2 tsp finely grated orange peel
2 tbsp orange juice
2 tbsp vinger
1 tbsp minced onion
Black pepper
1/3 cup oil
1 tsp poppy seeds

Salad:
1 Bag prewashed mixed lettuce
1/2 cup toasted pecans
1 cup strawberries sliced
1/4 cup crumbled blue cheese

Directions:
Directions:
Pre heat oven to 400. Blend all dressing ingredients except oil and poppy seeds in blender. With blender running slowly add the oil until mixture thickens. Stir in poppy seeds. Refrigerate up to one week. To prepare the salad, toast the pecans. Place pecans on a cookie sheet and heat in oven until just toasted. Remove and cool. In a large bowl combine lettuce, stawberries and pecans. Toss with the dressing. Add blue cheese and serve.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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