Aunt Julie, The Pop'r Queen, likes to pick her own strawberries when they're in season. And she's always up for a summer recipe, such as Strawberry Salad, which actually combines sweet and tangy tastes in a cool seasonal medley. Top this delightful salad with Caramelized Nuts, and you've got a taste sensation worthy of any summer social!
Strawberry Salad
2 bunches Romaine, or spring salad mix, or baby spinach
2 bunches green onions, sliced thin
Sliced fresh strawberries
Dressing:
½ cup oil
½ cup sugar
4 Tbsp. apple cider vinegar
1/8 – ¼ tsp. Worcestershire or hot pepper sauce
Top with caramelized nuts.
Toss the fruit, nuts and dressing with the green when ready to serve.
2 bunches Romaine, or spring salad mix, or baby spinach
2 bunches green onions, sliced thin
Sliced fresh strawberries
Dressing:
½ cup oil
½ cup sugar
4 Tbsp. apple cider vinegar
1/8 – ¼ tsp. Worcestershire or hot pepper sauce
Top with caramelized nuts.
Toss the fruit, nuts and dressing with the green when ready to serve.
Caramelized Nuts
1 egg white
1 tsp. cold water
1 egg white
1 tsp. cold water
Beat 'til frothy.
Stir in 1 lb. pecan halves, coat evenly.
Then, combine:
Stir in 1 lb. pecan halves, coat evenly.
Then, combine:
1 cup sugar
1 tsp. cinnamon (or more)
¼ tsp. salt
1 tsp. cinnamon (or more)
¼ tsp. salt
Pour over coated nuts, mixing well.
Bake on cookie sheet 1 hour @225. Stir occasionally.
Bake on cookie sheet 1 hour @225. Stir occasionally.
