Strawberry-Basil Salad with Toasted Pecans
Nutrivore Score: 288
Ingredients
- 1 cup pecan halves raw
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 2 cups stawberries sliced
- 2 cups fresh basil
Instructions
- Preheat oven to 375 degrees. Place pecans on a rimmed baking sheet or in an oven-safe skillet. Toast in the oven for 6-7 minutes, until fragrant. Remove them from oven and let the pecans cool to room temperature on a small plate.
- Whisk or blend balsamic vinegar, olive oil and mustard together in a medium bowl.
- Add basil leaves and sliced strawberries to the dressing and toss together. Divide the salad into individual servings and top with toasted pecans.
Nutrition
Nutrition Facts
Strawberry-Basil Salad with Toasted Pecans
Serving Size
4 g
Amount per Serving
Calories
267
% Daily Value*
Fat
25
g
38
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
6
g
Monounsaturated Fat
15
g
Sodium
31
mg
1
%
Potassium
260
mg
7
%
Carbohydrates
11
g
4
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
3
g
6
%
Vitamin A
657
IU
13
%
Vitamin C
45
mg
55
%
Calcium
54
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Assemble salad just before serving. You can make the dressing, slice strawberries, and toast pecans ahead, however, don’t combine everything until you’re about to serve. This salad is best enjoyed right when you make it and doesn’t do great as leftovers.