Iceberg Wedge And Strawberry Salad |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A refreshing and filling summer salad. I got this in email this morning from Paula Deen site. I am doing this today. Sounds delicious! Ingredients:
1/2 cup mayo |
1/4 cup milk |
1 tablespoon white sugar |
1/8 cup white vinegar |
1 tablespoon poppy seeds |
salt and pepper to taste |
1 head iceberg lettuce -- cored and cut into 4 wedges |
1/2 red onion -- thinly sliced |
1 cup fresh strawberries -- sliced |
1 cup cantaloupe -- diced |
1/2 cup pecans -- toasted and chopped |
Directions:
1. In a small mixing bowl, whisk together mayo, milk, sugar, vinegar and poppy seeds. Salt and pepper to taste. Refrigerate until ready to use.
2. To serve, on four chilled salad plates divide the red onion evenly among the 4 plates. Place one iceberg wedge atop the red onions on each plate.
3. Drizzle each wedge lightly with the poppy seed dressing.
4. Sprinkle sliced strawberries and cantaloupe over each wedge. Drizzle again the dressing.
5. Garnish with the toasted pecans.
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