Strawberry arugula salad GERD

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To start your BBQ toasted pecans, pre-heat your oven to 400F. In a small mixing bowl, add Fody’s Original BBQ Sauce and brown sugar, whisking to combine. Add in pecan halves, tossing to coat. Arrange on a parchment lined baking sheet and bake for 5 minutes until pecans are crunchy.

Step 2

Remove the pecans from the oven and let them cool at room temperature while preparing the rest of the salad

Step 3

Whisk together Fody’s Garlic Infused Olive Oil, lemon juice, salt & pepper in a small mixing bowl and set aside. Toss arugula, strawberries and feta in a large mixing bowl and set aside as well.

Step 4

Once fries are done and pecans are cooled, toss the BBQ pecans into the arugula salad mixture, add dressing and toss until combined.