Strawberry Spinach Salad
Description
You will definitely want to try this delicious strawberry spinach salad. It is packed with spinach, strawberries, blueberries and avocado, candied pecans all served with a great tasting dressing.
Ingredients
Candied Pecans:
1 T. butter
1 T. packed light brown sugar
1/2 c. pecan halves
pinch of salt
Dressing:
2 T. granulated sugar
1/4 c. extra light tasting olive oil
1/4 c. white wine vinegar
1 T. Dijon mustard
2 garlic cloves, minced
1/2 t. salt
1/4 t. pepper
1/4 t. paprika
Salad:
10 oz. fresh baby spinach, rinsed, dried and torn into bite-size pieces
1/4 small red onion, sliced
1 qt. fresh strawberries, rinsed, drained, hulled and quartered
1/2 c. fresh blueberries, rinsed, drained
1/2 avocado, cut into bite sized pieces
1/2 (5 oz.) package blue cheese crumbles (or feta, goat cheese or Mozzarella
Optional: sliced grilled chicken
Directions
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Place a sheet of parchment paper on the countertop to dry pecans.
In a small skillet over medium heat, melt butter; add pecans, sugar and salt; stir until well coated and the sugar caramelizes, about 3-5 minutes.
Spread onto parchment paper; separate pecans; cool.
Meanwhile: in a pint size mason jar, combine dressing ingredients; seal; shake until well combined; set aside.
In a large bowl, combine spinach, onions, strawberries and blueberries. Pour about 1/2 of the dressing over salad; toss. Top with avocado, cheese and candied nuts. Serve remaining dressing on the side.
Serve immediately or refrigerate for 15 minutes before serving. Serve with remaining dressing on the side.
**The dressing will solidify in the refrigerator, so it is best to allow dressing to come to room temperature before serving. Shake well before serving.
If making the salad in advance, prep the salad ingredients, then refrigerate. Dress the salad about 15 minutes prior to serving, to help keep spinach from wilting.
6 servings.