Strawberry and Poppy Seed Salad
Difficulty: easy
Prep Time: Fifteen Minutes
Total Time: More than 1 hour
1/2 cup sour cream
1 Tbsp granulated white sugar
1 tsp freshly grated orange peel
2 to 3 Tbsp milk
1 Tbsp orange juice
1/2 cup chopped pecans
2 tbsp sugar
3 cups romaine lettuce
3 cups spinach
2 cups strawberries, sliced
1 Tbsp granulated white sugar
1 tsp freshly grated orange peel
2 to 3 Tbsp milk
1 Tbsp orange juice
1/2 cup chopped pecans
2 tbsp sugar
3 cups romaine lettuce
3 cups spinach
2 cups strawberries, sliced
Whisk together sour cream, 1 Tbsp sugar, orange peel, milk and orange juice. Set aside. To carmelize pecans, in medium skillet, combine pecans and sugar. Cook over medium heat, stirring constantly until sugar is melted and pecans are cooked and lightly browned. Spread over wax paper, let cool. Just before serving, toss together carmelized pecans, romaine, spinach and strawberries in large salad bowl. Serve with dressing.
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