Disclosure: I received Rachael Ray Cucina Stoneware pieces to facilitate this post. All opinions are 100% my own.
One of my family’s favorite salads for holidays, family meals and even birthdays is Strawberry Pretzel Salad. This is a sweet salad so we often serve it with the desserts rather than the meal. Usually one of my sister’s make the pretzel salad so this was my first time. I decided to add pecans and brown sugar to the recipe and I love how it turned out!
This is week tow of the Holiday Progressive Dinner and today’s sponsor is Rachael Ray Cucina Stoneware and I am in love with the pieces I received. They will definitely be showing up in future posts. I chose agave blue for most of the pieces. I got a 9 x 13 rectangular baker, a 1.5 quart round baker, 12 inch oval serving bowl, two 12 ounce oval au gratin in agave blue and one in mushroom brown, two of the 4 piece dipping cup sets in assorted colors.
2014 Holiday Progressive Dinner Salad Recipes:
Busy-at-Home : Pear Pistachio and Pomegranate Salad with Lemon Balsamic Vinaigrette
Adventures in All Things Food: Hearty Holiday Chopped Salad
Daily Dish Recipes: Holiday Avocado, Pomegranate and Spinach Salad
Flour on My Face: Fresh Fruit Pomegranate Salad
Will Cook for Smiles: Pomegranate Goat Cheese Salad
Crafted from sturdy stoneware and glazed with warm, earthy color, these Rachael Ray Cucina Stoneware pieces combine contemporary kitchen functionality with touches of relaxed, rustic character. I really like the brown brush strokes along the edges. These pieces are oven safe to varying degrees (check the packaging and website for specifics) and are also microwave, freezer and dishwasher safe for convenience. The sturdy, appealing pieces match great-looking Cucina dinnerware to bring coordinated style to the kitchen and home, and makes the perfect partner for serving bowls and platters and other baking dishes in Rachael’s Cucina collections.
To make the Strawberry Pecan Pretzel Salad, mix together chopped pretzels, chopped pecans, brown sugar and melted butter.
Spread on a large baking sheet with sides (I used my jelly roll pan) and bake at 400 degrees for 7 minutes. All of the mixture to cool and then break it into small pieces.
Dice two cups of strawberries and set them aside.
Beat together softened cream cheese, granulated sugar and vanilla. Fold in whipped topping.
Before serving, stir the diced strawberries and sugared pretzels and pecans into the cream cheese mixture. Spoon into a serving dish.
Serve the Strawberry Pecan Pretzel Salad in the small dip cups or bowls. Everyone at your holiday dinner will love this recipe!
- 1 cup crushed pretzels
- ½ cup chopped pecans
- ¾ cup brown sugar
- ¾ cup butter, melted
- 2 cups diced strawberries
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla
- 8 oz whipped topping
- Mix together crushed pretzels, chopped pecans, brown sugar and melted butter.
- Spread on a large baking sheet with sides (I used my jelly roll pan) and bake at 400 degrees for 7 minutes. Allow the mixture to cool and then break it into small pieces.
- Beat together softened cream cheese, granulated sugar and vanilla.
- Fold in whipped topping.
- Before serving, stir the diced strawberries and sugared pretzels and pecans into the cream cheese mixture.
Adapted from Copper Country Favorites Cookbook