Recipe: TGI Friday's Strawberry Fields Salad (2)

TGI FRIDAY'S STRAWBERRY FIELDS SALAD
Source: WTVT
Makes 2 salads

FOR THE GLAZED PECANS:
1 cup chopped pecans
1/4 cup dark brown sugar
1 tablespoon water
FOR THE STRAWBERRY GLAZE:
12 strawberries
1/4 cup balsamic vinegar
1/4 cup granulated sugar
2 tablespoons water
FOR THE SALAD:
1 head red leaf lettuce
1 head romaine lettuce
6 ounces balsamic vinaigrette dressing
2 ounces shredded Parmesan cheese
Cracked pepper to taste

TO MAKE THE GLAZED PECANS:
Mix chopped pecans with brown sugar and water and heat; set aside.

TO MAKE THE STRAWBERRY GLAZE:
Slice strawberries into 1/4-inch slices. Mix balsamic vinegar, sugar and water and coat strawberries; set aside.

TO MAKE THE SALAD:
Chop red leaf and romaine lettuce into 2-inch pieces. Toss lettuce, Parmesan cheese, balsamic vinaigrette and Glazed Pecans. Strain strawberries from glaze and place on top of salad. Top with cracked pepper.

---

STRAWBERRY FIELDS SALAD
Source: WTWO, Fox, Air Date: 6/22/2005
From: T.G.I. Fridays

FOR EACH SALAD:
1 each portioned Strawberry Quarters
1/2 oz. balsamic marinade
3 oz. cut red leaf lettuce
3 oz. cut romaine lettuce
1 tbsp. parmesan Romano cheese blend
3 oz. balsamic vinaigrette dressing
2 oz. pecans glazed
1 tbsp. shaved parmesan cheese
1/4 tsp. coarsely ground black pepper

Gently toss strawberry quarters in balsamic marinade until well coated.

In a large bowl, combine red leaf lettuce, romaine, parmesan/Romano, and balsamic vinaigrette. Mix gently with a rubber spatula.

Mound tossed salad in a bowl, creating as much height as possible. Evenly distribute glazed pecans over salad. Evenly distribute strawberries and marinade over center of salad. Evenly distribute shaved parmesan over strawberries. Garnish entire presentation with coarse ground black pepper.