Ingredients
1/3 cup canola oil1/4 cup plus 3 tablespoons sugar, divided2 tablespoons white vinegar2 tablespoons grated onion1/2 teaspoon ground mustard1/4 teaspoon salt1/2 cup pecan halves2 heads leaf lettuce, torn1 cup sliced fresh strawberries1/2 cup shredded Monterey Jack cheese1/3 cup sunflower kernels
Preparation
In a small bowl, whisk the oil, 1/4 cup sugar, vinegar, onion, mustard and salt until sugar is completely dissolved; set aside.
Place pecans in a small heavy skillet. Cook over medium heat for 1-2 minutes until nuts are toasted. Sprinkle with remaining sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. Break apart.
In a large serving bowl, combine the lettuce, strawberries, cheese, sunflower kernels and sugared pecans. Drizzle with vinaigrette; toss to coat.
