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Strawberry Poppyseed Salad Recipe

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This recipe for Strawberry Poppyseed Salad is from Irene's Family and Friends Cookbook , 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:
 

Salad
Ingredients:  
Ingredients:  
1 head ripped or chopped Romaine
½ package sliced strawberries
3 slices Swiss Cheese, cut into strips
½ red onion, sliced thin
Poppyseed dressing (use Brianna’s)
Directions:
Directions:
Combine ingredients and top with sugared pecans
 

Sugared Pecans
Ingredients:  
Ingredients:  
1 pound pecan halves
1 egg white
1 cup sugar
1 tsp. cinnamon
3/4 tsp salt
1 Tbsp. water
Directions:
Directions:
Preheat oven to 250℉.
Mix egg white & water in large bowl with whisk until frothy.
Pour pecans into egg/water mixture & stir to coat pecans. Remove pecans from egg/water mixture and toss into mixture of sugar, cinnamon and salt .
Spread pecans in single layer on cookie sheet & bake 60 minutes, flipping pecans every 15 minutes.
Pour pecans on wax paper to cool

Use ¼ of these in salad.
Use within 2 weeks stored at room temperature.
They also freeze well up to 2 months, but make sure no air touching them by using freezer bag and removing excess air or filling top of airtight container with plastic or wax paper if there is a space.
They make great food gifts.

 

 

 

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