Meal Type: Sides

Spinach and Strawberry Salad with Sugared Bacon Pecans

Spinach and Strawberry Salad with Sugared Bacon Pecans

Spinach and Strawberry Salad with Sugared Bacon Pecans

This fresh, sweet and tangy salad matches sweet and smoky candied bacon pecans with fresh greens, berries, creamy goat cheese and a peppery balsamic vinaigrette. The sugared bacon pecans cook slowly in the oven, but the recipe makes many. They’re so delicious that it’s well worth the time to have them as a salad topper and a great little bar snack.

Servings

4

Preparation

90 Mins

Cook Time

15 Mins

Level

Ingredients

2 tbsp pasteurized egg white (or ½ of a fresh egg white)

2 cups pecan halves

8 slices Schneiders Hickory Smoked Classic Cut Bacon, cooked and crumbled

½ cup granulated sugar

1/8 tsp each salt and black pepper

8 cups baby spinach or baby kale

½ tsp thinly sliced red onion

2 cups strawberries, hulled and sliced

½ cup crumbled soft goat cheese

Black Pepper-Balsamic Vinaigrette:

1 tsp Dijon mustard

1 tbsp minced shallot

3 tbsp aged balsamic vinegar

¼ tsp each salt and black pepper

¼ cup extra-virgin olive oil

View Product

Directions

Preheat oven to 250°F. Lightly grease a large rimmed baking sheet.

In large mixing bowl, beat egg white until frothy. Add pecans, stirring to coat the nuts evenly. Add bacon, sugar, salt and pepper. Toss until evenly coated. Spread the pecans evenly on the prepared baking sheet. Bake for 1 hour, stirring every 15 minutes. Let cool in pan on rack.

Black Pepper-Balsamic Vinaigrette: Meanwhile, in separate large bowl, whisk together mustard, shallot, vinegar, salt and pepper. Gradually whisk in oil until emulsified.

Add spinach and red onion to bowl; toss lightly to coat. Top with strawberries, goat cheese and pecans.

Other Recipes You’ll Love

Chimichurri Sausage Flatbread

Chimichurri Sausage Flatbread

Chimichurri Sausage Flatbread

Spicy smoked sausage pairs perfectly with cherry tomatoes, a drizzle of garlic oil and crumbled cheese on top of flatbread, for this tasty, shareable snack. A drizzle of homemade spicy chimichurri and a scattering of arugula takes it from everyday to wow.

Servings

4

Preparation

30 Mins

Cook Time

10 Mins

Level

Ingredients

4 Schneiders Three Cheese Jalapeno Smoked Sausages

1/3 cup finely chopped packed fresh parsley leaves

1/3 cup finely chopped fresh cilantro

1 tbsp finely chopped fresh oregano leaves

1 tbsp seeded and minced jalapeno pepper

3 tbsp garlic oil (or extra-virgin olive oil)

1 tbsp water

2 tsp wine vinegar

¼ tsp each salt and pepper

2 flatbreads (250 g each)

¼ tsp smoked paprika

2/3 cup cherry tomatoes, halved

2/3 cup crumbled queso fresco (fresh cheese)

1 cup baby arugula

View Product

Directions

Preheat BBQ to medium-high heat until temperature reaches 350°F. Grill sausages according to package directions. Meanwhile, stir together parsley, cilantro, oregano, jalapeno, garlic oil, water, wine vinegar, salt and pepper. Brush 1 tbsp of the parsley mixture over each flatbread. Grill flatbreads until lightly toasted, about 1 minute per side.  Arrange, brushed side up, on large baking sheet.

Slice sausages into coin-size pieces. Sprinkle flatbreads evenly with paprika. Top flatbreads with sausage, tomatoes and cheese.

Place baking sheet directly on grill; close lid and grill until heated through, about 2 minutes. Remove to cutting board. Top with arugula.

Cut into wedges and drizzle with remaining parsley mixture before serving.

Queso fresco is a fresh Mexican cheese available in many supermarkets and specialty stores. You can substitute it with dry cottage cheese, paneer or even feta in a pinch.

Other Recipes You’ll Love

Schnitzel Dinner with Bacon Roast Potatoes

Chicken Schnitzel Dinner

Schnitzel Dinner with Bacon Roast Potatoes

Schnitzel Dinner with Bacon Roast Potatoes

What could be better than a schnitzel dinner, complete with bacon roast potatoes and a crisp green salad with lemony vinaigrette? This is comfort food at its finest.

Servings

4

Preparation

15 Mins

Cook Time

60 Mins

Level

Ingredients

1/3 cup extra-virgin olive oil, divided

6 boiled yellow-fleshed potatoes (2 lb), peeled and quartered

¼ tsp each salt and pepper

½ tsp chopped fresh thyme leaves

6 slices Schneiders Classic Cut Bacon, chopped

4 Schneiders Pork Schnitzel Cutlets

Dressing:

2 tbsp white wine vinegar

1 small clove garlic, minced or pressed

1 tbsp lemon juice

2 tsp Dijon mustard

¼ tsp each salt and pepper

6 cups mixed greens

4 radishes, thinly sliced

View Product

Directions

Arrange potatoes on parchment paper-lined rimmed baking sheet; drizzle with 2 tbsp of the oil and sprinkle with salt, pepper and thyme, tossing to coat. Bake in 425°F oven stirring once for 15 minutes. Sprinkle with bacon; bake, stirring once more, until potatoes and bacon are browned, about 30 minutes.

Meanwhile, prepare schnitzel according to package directions. Dressing: Meanwhile, in large bowl, in a large bowl, whisk together vinegar, garlic, lemon juice, mustard, salt and pepper; gradually whisk in remaining olive oil until blended. Add mixed greens and radishes, tossing to coat. Serve schnitzel with potatoes and salad.

Other Recipes You’ll Love

Buttery Buffalo Wings

Spicy & Smooth

Buttery Buffalo Wings

These are classic buffalo wings – lively flavours, all in perfect balance. Vinegary hot sauce for bite. Salt for just a little pucker. A dash of sweetness and a smooth buttery coating bringing it all together. You have everything you need to bring pub night home.

Nutritional Information

Ingredients

      • Ingredients:
      • Chicken (drumettes and winglets), Water, Rice flour, Salt, Soy protein product, Rice starch, Sodium phosphate, Spice, Sugars (maltodextrin; sugar), Cayenne pepper, Flavour, Vinegar, Spice extract, Garlic powder, Tapioca starch, Garlic Extract
      • Sauce:
      • Water, Aged cayenne peppers, Vinegar, Vegetable oil, Blue cheese, Butter, Salt, Sugar, Garlic powder, Spice, Flavour, Polysorbate 60, Xanthan gum, Sodium benzoate, Potassium sorbate
      • Contains:
      • Soy, Milk

Please refer to the package for the most accurate  and up to date ingredient information.

Nutrition Facts
Valeur nutritive
Per 3 wings (125 g)
pour 3 ailes (125 g)
Calories 210 % Daily Value*
% valeur quotidienne*
Fat / Lipides 14 g 18%
Saturated / saturés 3.5 g 18%
+ Trans / trans 0 g
Carbohydrate / Glucides 3 g
Fiber / Fibres 0 g 0%
Sugars / Sucres 0 g 0%
Protein / Protéines 20 g
Cholesterol / Cholestérol 85 mg
Sodium / Sodium 850 mg 37%
Potassium 250 mg 6%
Calcium 40 mg 3%
Iron / Fer 1 mg 6%
Vitamin A
Vitamin C
*5% or less is a litte, 15% or more is a lot
*5% ou moins c`est peu, 15% ou plus c`est beaucoup

Recipe Ideas

Fire up the grill and get ready to take wieners to the next level.

All Recipes

You May Also Like

Sweet Pea Salad with Crispy Double Smoked Bacon

Sweet Pea Salad with Crispy Double Smoked Bacon

Sweet Pea Salad with Crispy Double Smoked Bacon

Sweet Pea Salad with Crispy Double Smoked Bacon

We’ve layered on the flavour in this salad with our thick-cut, sweet and smoky bacon as the crowning glory. It’s a delicious celebration of tastes ranging from savoury to tangy and everything in between that you can serve as a beautiful side or a light meal.

Servings

4-6

Preparation

15 Mins

Cook Time

10 Mins

Level

Ingredients

4 Pcs Schneiders Thick Cut Bacon, cooked per package instructions until crispy, crumbled

½ cup sweet peas, shucked, blanched

½ cup sugar snap peas, topped and tailed, thinly sliced on a bias

5 spears green asparagus, blanched for 30 seconds, thinly sliced on a bias

4 radishes thinly sliced

½ large avocado cut into ¼ inch pieces

¼ cup mint leaves, roughly chopped

4 cups baby mixed greens (arugula, pea tendrils, mesclun mix)

¼ cup feta cheese, crumbled

¼ cup pistachios, shelled, roughly chopped

Coarse sea salt and pepper

Lemon and Thyme Vinaigrette:

3 Tablespoons lemon juice

½ teaspoon lemon zest

1 teaspoon thyme leaves, chopped

½ teaspoon sugar

1 small garlic clove, finely grated

¼ cup vegetable oil

¼ cup olive oil

Salt and Pepper

View Product

Directions

For the vinaigrette:

In a small bowl, add the lemon juice, lemon zest, sugar, thyme, and garlic. In a slow, steady stream, add both oils, whisking continuously until combined. Season with salt and pepper. Reserve.

To plate the salad:

On a large platter, scatter the salad greens. Add the avocado, sweet and snap peas, asparagus, and radish.

Top the salad with mint, crumbled feta, pistachios, and crispy bacon.

Generously dress the salad with vinaigrette.

Season with coarse sea salt and freshly ground pepper to taste.

Other Recipes You’ll Love

Game Day Cider Slaw

Game Day Cider Slaw

Game Day Cider Slaw

Game Day Cider Slaw

This vinegary slaw combines a rainbow of veggies, apples and a mustardy vinaigrette. It’s the perfect tangy accompaniment to wings and snacks on game day.

Servings

6

Preparation

15 Mins

Cook Time

30 Mins

Level

Ingredients

¼ cup cider vinegar

2 tsp grainy Dijon mustard

1 tbsp maple syrup

1 clove garlic, minced

½ tsp each salt and pepper

¼ cup olive or canola oil

2 shallots, thinly sliced

4 cups shredded green cabbage

4 cups shredded red cabbage

1 cup julienne carrot

1 green or red apple, cut into julienne

2 tbsp chopped fresh parsley

View Product

Directions

In large bowl, whisk together cider vinegar, mustard, maple syrup, garlic, salt and pepper; slowly whisk in oil until blended.

Add remaining ingredients to bowl, tossing to coat. Let stand at least 30 minutes until vegetables are slightly wilted.

Make-ahead: Cover and refrigerate for up to 24 hours.

Tips: Serve with a platter of Schneiders Spicy & Smooth Buttery Buffalo Wings, Schneiders Honey Garlic Wings, Schneiders Salt & Pepper Wings and Schneiders Smoky & Savoury Texas BBQ Wings. Add in a pack of Schneiders Original Pepperettes.

Other Recipes You’ll Love