Strawberry Pecan Salad

3 c. mixed field greens
3 c. Romaine lettuce
1 box fresh strawberries, sliced, reserving 1 whole for garnish
1 can mandarin orange sections, drained
1 c. whole pecans
1 c. blueberries
1 c. canned pineapple, optional

Directions:

1. Place pecans on a glass plate and microwave on high for 4-5 minutes or until toasted. They will become firm as they cool. Set aside.
2. Layer the salad ingredients in a glass bowl in this order: lettuce, strawberry slices, pecans, lettuce, mandarin oranges, pecans, lettuce, strawberry slices.
3. To garnish, place the whole strawberry in the middle of the salad. Place orange sections around the strawberry and sprinkle on fresh blueberries.

Serve with Strawberry Dressing (recipe below)

Yield: 10 cups

Suggestion: This salad is great for that “extra special” occasion. Try substituting a variety of nuts such as walnuts, almonds or cashews. It is also good with grated coconut on top.

Strawberry Dressing

1 package Nori-nu silken tofu
1/2 c. cold water
1/4 c. soymilk powder
3 Tbsp. pure maple syrup
1/2 c. frozen strawberries

Directions:

1. Partially thaw strawberries in microwave on high for about 1 minute.
2. Put in blender and add all the other ingredients. Blend until everything is smooth.
3. Garnish with a strawberry.

Source: Linda Johnson, http://www.3abn.org/recipe_print.cfm?ID=65