Berry balsamic salad with candied pecans

Berry Balsamic Salad with Candied Pecans:

Servings: about 6

For the Pecans:

recipe from: allrecipes

2 c. pecans halved

1/2 egg white

1/2 tbsp water

1/2 c. sugar

1/2 tsp salt

1/2 tsp cinnamon 

Whisk the egg white and water together until frothy. Add the sugar, salt, and cinnamon and mix. Mix in the pecans until evenly coated. Spread coated pecans on a baking sheet and bake at 250 degrees, stirring every 15 minutes until browned. 

For the dressing:

recipe adapted from allrecipes

3 cups of raspberries

1/3 c. balsamic vinegar

2 tbsp olive oil

1/2 tbsp honey.

1/2 tbsp sugar.

1/2 tsp salt 

Mix the raspberries and sugar in a bowl and let it sit for about 10 minutes until juicy. Mash the berries thoroughly with a fork and add the balsamic vinegar, olive oil, honey, and salt. Put the mixture in a jar and shake until well mixed. 

For the Salad: 

8 cups of lettuce

2.5 cups of sliced strawberries 

Assembly:

Add dressing until the salad a strong as you like. Toss in the strawberries and sprinkle the pecans on top.