Strawberry Spinach Salad
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).
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