T.G.I. Friday's Strawberry Fields Salad
The restaurant doesn't serve this salad anymore. That's the great thing about copycat recipes—if it is something you like that goes off the menu, you can still make it at home. Frozen strawberries may be used if fresh ones are not available.
INGREDIENTS | SERVES 2
- 1 cup chopped pecans
- ¼ cup dark brown sugar
- 1 tablespoon water
- 12 strawberries
- ¼ cup balsamic vinegar
- ¼ cup granulated sugar
- 2 tablespoons water
- 1 head red leaf lettuce
- 1 head romaine lettuce
- 2 ounces shredded Parmesan cheese
- 6 ounces balsamic vinaigrette dressing
- Cracked pepper, to taste
In a small sauté pan on medium heat, mix the chopped pecans with brown sugar and water. Cook for 4–5 minutes. Set aside.
Slice the strawberries into ¼″ slices.
In a small bowl, mix the vinegar, sugar, and water with the sliced strawberries. Set aside.
Chop the lettuces into 2″ pieces.
In a large bowl, toss the lettuces, Parmesan, vinaigrette, and pecans.
Strain the strawberries from the glaze and place on top of the salad. Add the cracked black pepper to the top of the salad.
New Salads at T.G.I. Friday's
T.G.I. Friday's innovative menu is constantly changing. Currently there are 6 salads, and 3 of them are new. The salads they are serving now are a Santa Fe Chopped Salad, Chicken Caesar Salad, Cobb Salad, Italian Wedge Salad, Southwest Wedge Salad, and the Classic Wedge Salad.