Springtime Salad

Spring means fresh fruits and the beginning whispers of fresh vegetables (asparagus, anyone?).  As the temperatures warm up, we’re outside more which means different dinner menus.  Our fare has gone from hearty and filling to lighter and filling.

Last weekend, our family went to a dinner party at a friend’s house.  Our contribution was a large, fabulous salad that was a huge hit.  It was fancy by our standards, and I guess it was a fantasy salad by everyone else’s standards, too.  Maybe they also grab a bag of greens and toss salad dressing on them?

This salad was so refreshing and delicious that I just knew I had to share it with you.  Best yet, it is super-easy to make.

Spring Salad from Sara Nesbitt on Vimeo.

So, getting to the skinny on how to make this…

5 ounces of spring mix greens (or any green of your choosing)

1/2 cup of cheese (bleu cheese crumbles or shredded cheese)

1/3 cup candied pecans*

1/2 – 3/4 cup sliced strawberries

1/2 cup sliced mushrooms

Salad dressing to taste (I used 2 ounces of Balsamic with Honey Dressing)

Combine all ingredients in a bowl and mix well.

*To make the candied pecans… Melt a tablespoon of butter in a small pan.  Add a tablespoon of light brown sugar and 1/4 teaspoon cinnamon.  Mix together.  Toss in 1/3 cup chopped pecans and stir to coat.  Let cook for 5 minutes, stirring frequently.  Remove from pan and set on wax paper until cool.

We served this salad as a side, but it is also wonderful with chicken for a main course.

Throw this together for a mid-week dinner and let me know in the comments what you think.