Very Berry Salad For One

What a beautiful day it is!  The thermometer outside hovers just above freezing, but the sun is beaming happily down in defiance of the settling cold.  In celebration of the bright afternoon, I made a salad busting with berries for lunch.  Juicy strawberries are a sweet reminder of summer, and the dried cranberries and warm pecans hint of winter holidays yet to come.

               

This salad is for one, but can quickly and easily be multiplied for a crowd.  It could also be divided to make two delightful side salads. In fact, I had already eaten half my salad before I remembered to take a picture.  I was hungry!  The image below is half of what the recipe actually makes. 

Have a great week!

-Sarah

Very Berry Salad For One

Salad:

1 heaping plate full of mixed baby romaine

1/4 cucumber, sliced and quartered

6 strawberries, rinsed, cored and quartered

1-2 Tbs. dried cranberries

1 green onion, sliced thin (I use a scissors - it's easier!)

1-2 Tbs. crumbled bacon pieces

1/8 c. pecans, toasted*

1 recipe Honey Mustard Dressing

Layer or toss salad ingredients any way you like it.  Drizzle with dressing and enjoy!

Honey Mustard Dressing:

2 tsp. sunflower oil or other vegetable oil

1 Tbs. Horseradish mustard

about  1 scant Tbs. raw honey 

2 dashes salt

ground black pepper to taste

Combine all ingredients in a small bowl.  Stir or whisk well to blend until smooth.  Drizzle over salad.

*NOTE: If you have never toasted nuts before, don't worry.  It is quick and easy, especially in these small quantities.  I use a skillet on my stove top, but there is more than one way to do it.  Just preheat a small skillet on medium heat for a couple minutes.  Add pecans, stirring with a wooden spoon to cook evenly and prevent burning.  When they begin to brown slightly, remove from heat. A good indicator that they are ready is when the toasted, nutty smell intensifies.  Cool slightly on a plate or paper towels.