Start by preparing the dressing. Add all of the vinaigrette ingredients to a blender except for the olive oil. Process until the mixture is smooth and well combined.
With the blender running on low, gradually add the olive oil in a slow, steady stream. This technique helps to emulsify the dressing, creating a creamy texture. Once it’s fully incorporated, whisk in the poppy seeds.
For a tangier dressing, consider adding more balsamic vinegar. If you prefer a sweeter taste, mix in a bit of sugar. The flavor can vary depending on the type of balsamic you use, so taste as you go.
It’s best to serve the dressing chilled. If you’re preparing the salad ahead of time, place the dressing in the freezer for a few minutes to cool it down or refrigerate it until you’re ready to serve.
Next, preheat your oven to 400 degrees F. While the oven is heating, prepare the caramelized pecans according to your preferred method, and set them aside.
Take a baking sheet and add the ramen noodles. Toss them with 1 tablespoon of olive oil to coat evenly. Spread the noodles in an even layer on the baking sheet and bake until they’re toasted, which should take about 10 minutes. Remember to stir 1 to 2 times for even browning.
While the noodles are toasting, grab a large bowl and add all of the salad ingredients: chopped romaine lettuce, spinach, sliced strawberries, pear, chopped cucumber, diced red bell pepper, and thinly sliced red onion.
If you’re not expecting leftovers, you can toss the salad with the desired amount of dressing right away. The combination of fresh ingredients and dressing will create a lovely integration of flavors.
If you expect leftovers, it’s better to dress individual portions. This way, the salad stays crisp for longer!
Finally, serve immediately and enjoy the beautiful, colorful medley of flavors in your Strawberry Balsamic Salad. It’s a dish that’s sure to impress!
