Strawberry Spinach Salad

June 20, 2017

 

 

 

Serves 6

 

I love the internet – I always know I can find a great recipe when I need one.  I thought a strawberry spinach salad would be the perfect addition to my Father’s Day brunch.  This one did not disappoint – it is from The Slow Roasted Italian.  It was great.  The dressing had just the right amount of zing and was a snap to whisk up.  

Enjoy.

 

 

 

Candied Pecan Ingredients

1 TBSP butter

1 TBSP packed light brown sugar

½ cup pecan halves (I didn’t have pecans, so I used walnuts)

pinch salt

 

Dressing Ingredients

2 TBSP granulated sugar

¼ cup extra light tasting olive oil

¼ cup white wine vinegar (I used Champagne Vinegar)

1 TBSP Dijon mustard

2 garlic cloves, minced

½ tsp. salt

¼ tsp. pepper

¼ tsp. paprika

 

Salad Ingredients

10 ounces fresh baby spinach-rinsed, dried and torn into bite-sized pieces

¼ small red onion, sliced

1 quart fresh strawberries, hulled and quartered

½ cup fresh blueberries

½  (5 ounce) package blue cheese crumbles (I used Feta, but I think goat cheese would be great too)

 

Directions

In a small skillet over medium heat melt butter.  Add pecans, sugar and salt.  Stir until pecans are well coated. Stir until the sugar caramelizes, about 3-5 minutes.  Spread on parchment paper. Separate pecans.  Allow to cool.

 

Meanwhile, in a pint-sized mason jar combine dressing ingredients. Seal and shake until well combined.  Set aside on the counter.

 

In a large bowl combine the spinach, onions, strawberries and blueberries.  Pour about ½ of the dressing over salad and toss.  Top with cheese and cooled pecans.  Serve remaining dressing on the side.

 

Refrigerate for 15 minutes before serving (or serve immediately).

 

(Note – the dressing may solidify in the fridge.  It is best to allow dressing to sit on the counter.  Shake well before using).

 

To print recipe CLICK HERE

 

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© 2016  by Baked by Bobi

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