This is a nice summery meal, and it makes lots of leftovers. You can use prepackaged candied pecans, but I usually make my own because I can make a lot–and they’re much cheaper. The coating from the candied pecans does tend to dissolve off in the leftovers, though. Haha, that’s if you don’t secretly sneak all the candied pecans before dinner–they’re too tempting! Sometimes the red onion can be a bit much, so we often opt for green onions instead. You can opt to add feta cheese, but we found that the salad didn’t need it, with the salt from the bacon. And this salad is delicious, but it does take a fair amount of time to make.
And luckily the poppy seed dressing is gluten free, so this one is naturally gluten free.
Strawberry Bacon Salad
Delicious and summery–try not to eat all the pecans before mealtime. Haha
- 1-2 (8 oz.) pkgs. Spinach
- 1-2 lb. Strawberries, sliced
- 1 pkg. Bacon, cooked and crumbled
- 1 small Red Onion, diced OR 1 bunch Green Onions, sliced
- 1 Rotisserie Chicken, broken down into pieces OR 4 Chicken Breasts, cubed and cooked
- 2 c. Candied Pecans (prepackaged or using recipe below)
- Brianna’s or Kroger Poppy Seed Dressing
- 3 Tbsp. Brown Sugar
- 1/4 tsp. Salt
- 1 Tbsp. Water
- 1/4 tsp. Vanilla
- 2 c. Pecan halves
Place the spinach in a very large bowl, then place the rest of the ingredients on top, except the dressing. We generally don’t toss the salad because everything falls to the bottom of the bowl. Each person can add dressing as desired.
For candied pecans: In a small bowl, combine brown sugar, salt, water and vanilla. In a heavy frying pan on medium-high heat, toast pecans until they smell nutty and brown. Be careful because once they’re toasted, they can start to burn quickly. Pour the liquid over the nuts and mix to coat. Spread nuts on wax paper or Silpat to cool and harden.