My mom was not a cook. She had a few recipes she could follow to a T and they always turned out delicious, that was the extent of her cooking. This salad is one of them. It always reminds me of her and special days.
What she did make though, she always made with love. As a kid it didn't matter to me whether a meal was from a box or from scratch. What mattered was that my mom prepared it and served it to me, and in doing so, she showed her love for me.
1 bunch green leaf lettuce
1 pint strawberries washed, hulled & sliced thin
1½ cups pecan halves
2 T. butter
½ teaspoon. salt
⅓ cup raspberry vinegar
1 cup veg. or canola oil
½ cup sugar
2 T poppy seeds
1 T Dijon mustard
¾ teaspoon salt
Few dashes of pepper
205 Calories, 10 grams fat, 17 grams carbohydrates, 3 grams dietary fiber, 390 mg sodium
Melt butter, then toss with pecans and sprinkle with salt.
Spread on a sheet pan and toast in oven at 375° for 8-9 minutes until golden brown.
Rinse lettuce and tear or cut into bite size pieces. Refrigerate to keep crisp.
Toss lettuce, strawberries and pecans together.
Mix dressing in a shaker and shake well.Toss with salad just before serving.