Ingredients
Scale
- ¾ cup white wine vinegar or rice vinegar
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- ½ medium red onion, peeled and thinly sliced
- ¾ cup pecan halves
- 2 teaspoons butter
- 2 tablespoons sugar
- ¼ teaspoon kosher salt
- 1 medium garlic clove, finely minced
- 3 tablespoons sugar
- ½ cup sunflower oil, or your favorite mild flavored oil
- 6 tablespoons red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 8 cups torn, crisp red leaf lettuce
- 4 medium clementines, peeled, halved, and sliced
- 10 medium strawberries, quartered
Instructions
- Prepare quick pickled red onions by mixing vinegar, sugar, and salt in a jar; add onions and let sit for 15 minutes.
- Caramelize pecans in a skillet with butter, sugar, and salt until golden brown; cool on parchment paper.
- Whip up the dressing by shaking garlic, sugar, oil, vinegar, salt, and pepper in a jar until smooth.
- Assemble the salad by tossing lettuce with dressing; layer strawberries, clementines, and quick pickled onions on top.
- Finish with caramelized pecans and a drizzle of dressing.
Notes
Keep an eye on the pecans as they can burn quickly.
Allow pickled onions to marinate longer for deeper flavor.
Adjust the dressing sweetness to your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing, Cooking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 15
- Sodium: 200
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 4
- Cholesterol: 5