This salad has been a family favourite for a very long time. The fruity dressing pairs beautifully with a very easy throw-together salad. I’ve left the quantities fluid so you can tailor it to your audience.
Ingredients
For the salad
- Shredded cooked chicken
- Cooked diced bacon
- Sliced camembert or brie
- Chopped cos lettuce
- Halved cherry tomatoes
- Sliced flesh of 1 avocado
- Halved strawberries
- Sliced spring onions
For the glazed pecans
- 1 tablespoon butter – softened
- 2 tablespoons sugar
- 1 tablespoon water
- A pinch of salt
- A pinch of black pepper
- A pinch of cayenne pepper
- 70g pecan halves
For the strawberry poppyseed vinaigrette
- ½ cup chopped strawberries
- ¼ cup white balsamic vinegar
- ¼ cup olive oil
- 2 tablespoons honey
- 2 teaspoons dijon mustard
- 1 teaspoon soy sauce
- 1 teaspoon sriracha
- 1 clove garlic – crushed
- Salt and ground black pepper, to taste
- 1 tablespoon poppyseeds
Method
For the strawberry fields salad
- To make the Glazed Pecans, preheat the oven to 180°C (160°C fan bake). Grease an oven dish with the butter.
- In a small saucepan, bring the sugar, water, salt and both peppers to the boil. Add the pecans and stir for 30 seconds to coat well.
- Transfer to the prepared dish and bake for 12–14 minutes. Set aside.
- To make the Strawberry Poppyseed Vinaigrette, blitz everything except the poppyseeds in a food processor. Stir in the poppyseeds.
- To make the salad, combine all the ingredients in a large serving bowl. Add the Strawberry Poppyseed Vinaigrette and toss gently. Serve topped with Glazed Pecans.