This is my signature biryani recipe, as my mother has dubbed it. It’s healthy and has half of the calories of a normal take-away so that’s a bonus!
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- ¾ cup vegetable oil
- ½ cup white sugar
- 1 tablespoon poppy seeds
- 1 ½ teaspoons garlic powder
- 1 teaspoon mustard powder
- ⅓ cup balsamic vinegar
- 1 ½ cups fresh sliced mushrooms
- 8 cups mixed salad greens
- 1 ½ cups chopped pecans
- 4 cups sliced fresh strawberries
Instructions
- Whisk together the oil, sugar, poppy seeds, garlic powder, dry mustard and vinegar. Refrigerate until chilled.
- In a salad bowl, combine the mushrooms and mixed greens; add dressing and toss. Sprinkle with strawberries and pecans.
Reviews
Strawberries were out of season…..so I substituted them with cherries and blackberries…………YUMMYYYYYYYYYY. Update 2022: This recipe deserves 7 stars, just for the dressing. I make big batches of dressing (exactly as indicated)…. then mix and match the salad components…. lettuce, arugula, any type of berries/cherries some times. IT IS A KEEPER
I make this dressing all. the. time. I cut the sugar in half and up the spices a bit, but otherwise it’s excellent. Stores well in the refrigerator and is great on any plain old greens you happen to have kicking around as well. A good way to make salad haters eat some greens!
Very good salad. Loved the dressing! Followed the recipe exactly. Making again today for lunch with the left over dressing and adding some left over chicken to it.
Love this a great salad and so refreshing on a hot day. Make sure to use the poppy seeds!
This is delicious!!!! My whole family loved it. I candied the pecans for a little extra something.
Took this salad to a Potluck BBQ last night and it was well received by all…nothing left in the bowl! Had many compliments on the presentation and flavor. I liked the fact that the dressing has balsamic vinegar in it as I really enjoy that vinegar and other flavored vinegars in a lot of my salad dressings. Made the dressing recipe as is and liked the balance of sweetness to tanginess…but recipe is easily tweakable to change that balance if desired! Also liked that this dressing mixed well and the consistency was slightly thick and did not separate! This dressing does make alot so chose not to add it all to the salad…felt there was enough for two or three salads! Nice to have the dressing already made for the next salad. For the salad fixings I used what I had in the fridge. Mix of romaine and spinich, celery, red onion, pecans, and lots of strawberries and blueberries! Did not have any fresh mushrooms but I look forward to trying this salad with them next time. Thanks for submitting the recipe…one that I know I will enjoy all summer long!!!
I made the receipe exactly. Dressing was very thick and very sweet. Not spicy at all. If hubby is willing to try again I would cut the sugar in half.
Only thing I changed with the dressing was subbed 1/4 c light brown sugar instead of 1/2 c white sugar and just didn’t have poppy seed on hand. Loved the salad part made with spinach leaves and also toasted the pecans. Yummy! Just 3 of us here so had plenty of dressing left over for another couple of salads! Not complaining about at all!
Only thing I changed with the dressing was subbed 1/4 c light brown sugar instead of 1/2 c white sugar and just didn’t have poppy seed on hand. Loved the salad part made with spinach leaves and also toasted the pecans. Yummy! Just 3 of us here so had plenty of dressing left over for another couple of salads! Not complaining about at all!
I made this as a dinner for two and adjusted the portion size to four and it was perfect. I did cut back on the sugar and thank goodness I did because I don’t think it could have been any sweeter and enjoyable at the same time, at least for me. My granddaughter also was very pleased and we will definitely have it again!
I have made this dressing and salad many times. I use Olive oil instead of vegetable oil and only half the sugar. I cut up red onions, kalamata olives and feta…YUM!!
Good – use less dressing
EXCELLENT salad!! Took others advice and cut back on amount of sugar used, also toasted the pecans & can’t imagine this tasting better.
Delicious. Used Splenda. Mushrooms are great in this recipe, don’t leave them out. I’ve mad the dressing many times. I use it on spinach salads with strawberries, oranges, red onion and chopped nuts. Used raspberry balsamic vinegar. Awesome.
This is a great summer salad. The only thing I would change is the amount of sugar in the dressing. I think 1/3 cup of sugar will do. Other than that, this salad is fantastic. Thanks for sharing this recipe!
This is a great salad. I’ve made it several times and everyone raves about it. I don’t put 3/4 cup of veg. oil. I usually cut it to 1/3-1/2 cup.
Followed as written, really good, too much dressing though, next time will half it.
Game on for this recipe. The amount of sugar was a bit much and didn’t really allow any type of “spicy” taste to hang in there. Made this for myself and my wife, both adding this recipe to the once a month meal. Going to try Agave instead of sugar next time. Also, didn’t have pecans, so substituted them with pine nuts. Worked out great.
This is a very tasty salad but the dressing is a bit too thick. I switched the amounts of sugar to 1/4 cup and upped the amount of balsamic vinegar to 1/2 cup and it turned out great.
pretty good; nothing spectacular, but a good strawberry/chicken salad. I used all romaine lettuce and sliced toasted almonds.
WONDERFUL!!! I will definitely make this again. Everyone loved it and wanted seconds.