The Seasoned Pecan and Caramelized Onion Salad with Strawberry Vinaigrette Dressing

The Seasoned Pecan and Caramelized Onion Salad with Strawberry Vinaigrette Dressing

The Seasoned Pecan and Caramelized Onion Salad with Strawberry Vinaigrette Dressing

I love salads, and in this recipe, I was trying to find a way to incorporate pecans (for the protein) into my salad, as well as a different type of home-made dressing, and so, I came up with this. There are 4 easy steps to this salad, which makes 4 large salads, or you can make everything in advance, and put it together for 4 lunch or dinner salads for yourself. Here we go…..

Step 1- Saute’ pecans.

1 cup whole, shelled, pecans (1/4 cup per serving)

1 teaspoon vegetable oil

1 teaspoon garlic powder

1 teaspoon paprika

cracked pepper

pinch salt

non stick pan

On medium, saute’ all ingredients for about 5 minutes, stirring frequently. Remove from heat, and transfer to bowl.

Step 2- Caramelize Onions

1 large sweet onion, thinly sliced(most areas have their own sweet onions, so find one that is your favorite in your area, or use a white or yellow onion)

cracked pepper

pinch salt


non stick cooking spray

Spray your non stick skillet with non stick cooking spray. Saute’ all ingredients for about 5 minutes, until softened and onions are lightly browned. Remove from heat, and place in a bowl. 

Step 3- Make your Strawberry Vinaigrette Dressing

1/2 cup strawberry spread or strawberry preserves (sugar-free or regular)

1/4 cup balsamic vinegar

4 teaspoons vegetable oil (or extra virgin olive oil if not fasting)

pinch of Kosher salt

cracked pepper

water (optional)

non stick skillet

In your non stick skillet, warm dressing until melted together. Once it cools, it will thicken back up to have the consistency of a jelly. Depending on how thick you want it, you can add a little water (maybe a teaspoon at a time) to thin it out. I personally, enjoyed my salad with the thick dressing, because once you are finished putting it together and you mix it up, it is almost like a coleslaw, and I prefer dryer coleslaws, compared to runny ones, but you may like it a little thinner than I do). 

Step 4- Prepare green cabbage, purple cabbage, and carrots for salad. 

8 cups (2 per person) of a combination of shredded green and purple cabbages, and carrots (I purchased the already pre-cut coleslaw mix from my grocer’s produce department).

In this final step, we are going to arrange our salads by splitting everything on 4 dinner size plates. Place 2 cups of shredded cabbage mix to start your salad on each plate. Next, place about 2 tablespoons of the dressing, topped with a heaping tablespoonful of the caramelized onions, and finally 1/4 cup pecans of the pecans. Toss well to coat, and enjoy !!!! Please feel free to share my recipe with your family and friends, and like my Facebook page, The Grecian New Orleanian. Thank you.  🙂







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