STRAWBERRY SPINACH SALAD

STRAWBERRY SPINACH SALAD

Strawberry Spinach Salad - a photo of a fork with lettuce, strawberry, and pecan on it with a salad in the background - click photo for full written recipe

INGREDIENTS

  • Homemade Poppy Seed Dressing or Easiest Balsamic Vinaigrette (see notes)
  • 1 cup homemade or store-bought roasted pecans (see notes)
  • 12 ounces baby spinach and mixed field greens mix
  • 16 ounces strawberries quartered or sliced

INSTRUCTIONS

  1. Prepare Homemade Poppy Seed dressing or the Easiest Balsamic vinaigrette.
  2. Combine spinach mix, strawberries, and pecans in a large bowl. Add salad dressing and toss until evenly coated.

Recipe Notes

To make the Poppy Seed Dressing, whisk together:

  • 1/2 cup vegetable oil or light olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup sugar
  • 1 teaspoon poppy seeds
  • 1 teaspoon dried mustard
  • 1 teaspoon salt

To make the Easiest Balsamic Vinaigrette, whisk together:

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 4 teaspoons dijon mustard
  • Salt to taste

To toast the pecans in a dry skillet, heat a small skillet over medium-low heat. Add the pecans and toast until fragrant, about 10 to 15 minutes. Stir often to prevent scorching.
To toast the pecans in butter, add 2 tablespoons butter to a small skillet over medium-high heat until the foaming subsides. Reduce heat to medium-low, add pecans, and toast until fragrant, about 10 to 15 minutes. Stir often to prevent scorching.

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