Strawberry Basil Salad with Toasted Pecans

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Servings: 4 Prep: 15 min Cook: 5 min Dairy Free GAPS Gluten Free Low Carb Paleo Pescetarian Vegan Vegetarian Oven Simple Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Strawberries, Fresh Basil, Pecan Halves, Dijon Mustard

Strawberry Basil Salad with Toasted Pecans

Ingredients

2 cups strawberries ⚠

2 bunches fresh basil ⚠

1 cup pecan halves ⚠

2 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

2 teaspoons Dijon mustard ⚠

Instructions

1. Preheat oven to 375F.

2. Slice strawberries. Remove basil leaves from stem.

3. Place pecans on a rimmed baking sheet or in an oven-safe skillet. Toast in the oven for 6-7 minutes, until fragrant.

4. Remove them from oven and let the pecans cool to room temperature on a small plate.

5. Whisk or blend balsamic vinegar, olive oil, and mustard together in a medium bowl.

6. Add basil leaves and sliced strawberries to the dressing and toss together. Divide the salad into individual servings and top with toasted pecans.

Per serving incomplete

5372

Cal

Carbs

630g

Fat

Protein

Carbs 0%

Fat 100%

Protein 0%