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5 from 4 votes
Strawberry Clementine Salad with Red Wine Vinegar Dressing - with an easy sweet, tangy dressing and a topping of caramelized pecans this delicious, fresh salad will add a splash of pizzazz to any meal.
Strawberry Clementine Salad with Red Wine Vinegar Dressing
Prep Time
2 hrs 58 mins
Cook Time
2 hrs 58 mins
 
With an easy, sweet, tangy dressing and a topping of caramelized pecans, this delicious, fresh salad will add a splash of pizzazz to any meal.
Course: Salad
Author: Chris Scheuer
Ingredients
  • For the quick pickled red onions:
  • ¾ cup white wine vinegar or rice vinegar
  • 1 teaspoon sugar
  • ½ teaspoon kosher salt
  • ½ medium red onion peeled and thinly sliced
  • For the caramelized pecans;
  • ¾ cup pecan halves
  • 2 teaspoons butter
  • 2 tablespoons sugar
  • ¼ teaspoon kosher salt
  • For the dressing:
  • 1 medium garlic 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
  • For the salad:
  • 8 cups torn crisp red leaf lettuce
  • 4 medium clementines peeled, haved and sliced
  • 10 medium strawberries quartered
Instructions
  1. For the pickled red onions, combine vinegar, sugar and salt in a pint size jar. Stir well to dissolve sugar and salt. Add sliced onions and add enough water to cover the onions. Cover tightly and gently shake the jar. Set aside for at least 15 minutes while preparing nuts and the rest of the salad.
  2. For the caramelized pecans, place a sheet of parchment paper on a work surface*. Combine pecans, sugar, butter and salt in a medium size non-stick skillet. Cook over medium heat, stirring continually with a heat resistant spatula, until sugar and butter are completely melted and coat the pecans. Pecans should be a nice golden brown. Watch carefully at the end so they don’t burn. Turn pecans out onto parchment paper*. Spread apart with spatula and allow to cool
  3. For the dressing, combine all ingredients in a jar and shake until sugar is dissolved.
  4. For the salad, place greens in a large bowl and drizzle lightly with the dressing. Toss to coat leaves with dressing. Transfer greens to a large platter or individual salad plates. Top with strawberries, clementine slices and pickled red onion slices. Drizzle with a tiny bit more dressing. Top with cooled pecans and a generous grind of black pepper. Serve extra dressing at the table.
Recipe Notes

* I love these parchment paper sheets. They're precut to fit a standard sheet pan and a box lasts forever. Even for a crazy cook like me!