An orange-flavored poppy seed dressing enhances this unique salad.
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Dressing
1/2 cup sour cream
1 tablespoon sugar
2 to 3 tablespoons Land O Lakes® Fat Free Half & Half
2 tablespoons apple cider vinegar
1 tablespoon orange juice
1 teaspoon freshly grated orange zest
1 teaspoon poppy seed
1/2 teaspoon salt
Salad
1/2 cup coarsely chopped pecans
1/4 cup sugar
3 cups torn lettuce
3 cups baby spinach leaves or packaged fresh spinach, torn into bite-sized pieces
2 cups sliced fresh strawberries
STEP 1
Combine all dressing ingredients in bowl; mix well. Refrigerate at least 30 minutes.
STEP 2
Combine pecans and sugar in 8-inch skillet. Cook over medium heat, stirring constantly, 5-8 minutes or until sugar is melted and pecans are coated and lightly browned. (Watch closely.) Spread onto waxed paper. Cool completely.
STEP 3
Toss together pecans and all remaining salad ingredients in bowl, just before serving. Serve with dressing.
Add 2 cups cooked, cubed chicken or turkey to salad, if desired.
COLLECTION
Celebrate bright spring mornings with good friends and fresh flavors on your table. A great brunch includes plenty of savory and sweet treats — and a special drink, of course.