Strawberry Pecan Salad with Lemon Poppyseed Dressing

1 Jun

I am going to start by saying I love, love, love a big crunchy salad, but only if it has lots of goodies in it. I am not the kind of girl that wants to eat a bowl of lettuce everyday so I always try to find new things to jazz up a basic salad.

This past weekend was a really busy one, I had a lot of things on the go, one of which was a wedding. Halfway through the Wedding Reception Dinner I felt a cold coming on and I ended up being sick in bed for 2 days. Of course, right? Anyways, I’ve been feeling a little run down since then so I decided to whip up a yummy salad to give myself a little boost.

Here’s what you need:

For the Dressing:

1/3 Cup Sugar
1/2 Cup Lemon Juice
1 Tsp Salt
1 Tsp Whole Grain Mustard
1 Cup Olive Oil

For the Salad:

2 Romaine Hearts Chopped
2 Cups Mixed Field Greens
1/2 Cup Pecan Halves
1 Quart Strawberries Sliced
1/2 Cup Crumbled Goat Cheese
2 Tbsp Olive oil
1 lb Shrimp
Salt and Pepper to taste

Whisk together all the dressing ingredients and set aside. Heat a saute pan over medium low heat and toast the pecans for about 3-5 minutes until fragrant. Allow to cool.

Add all salad ingredients, except the Olive Oil and Shrimp, to a big salad bowl or serving dish, toss with enough dressing to coat, and set aside, dinner is almost done!

Doesn’t this look yummy? I have made this salad before without adding any shrimp just like this, and its delish. Add some avocado? Yes, please.


Use the same pan (because who likes doing dishes?) and heat up the olive oil over medium heat. Add the shrimp, season with salt and pepper, and saute until pink and cooked through, about 5 minutes.

Top the salad off with the shrimp and enjoy.

Ooh steamy!

Woops, I think I’m hungry again.

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