Best Ever Strawberry Spinach Salad will rock your world! This simple recipe is a celebration of summers bounty in the most spectacular salad you will ever eat. Fresh crisp spinach salad is taken to another level with bursts of sweetness from fresh summer fruit and buttery avocado. It is tossed in a sweet and tangy vinaigrette and topped with crunchy nuts and creamy cheese.

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Name: Strawberry Spinach Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 teaspoon butter; 1 tablespoon Light brown sugar; 1/2 cup pecan halves; pinch Salt

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INGREDIENTS

1 teaspoon butter
1 tablespoon Light brown sugar
1/2 cup pecan halves
pinch Salt

Servings

INSTRUCTIONS

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Best Ever Strawberry Spinach Salad

SERVES 6 | ACTIVE TIME 15 Minutes | TOTAL TIME 30 Minutes

Candied Pecan Ingredients

Dressing Ingredients

2 tablespoons granulated sugar

1/4 cup extra light tasting olive oil

1/4 cup white wine vinegar

1 tablespoon Dijon mustard

2 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon paprika

Salad Ingredients

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

1/4 small red onion sliced

1 quart fresh strawberries, hulled and quartered

1/2 cup fresh blueberries

1/2 avocado, cut into bite sized pieces

1/2 (5 ounce) package blue cheese crumbles

Place a silpat mat or a sheet of parchment paper on the counter top to dry the pecans.

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 onto silpat or parchment paper. Separate pecans. Allow to cool.

Meanwhile: in a pint size 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 1/2 of dressing over salad, and toss. Top with avocado, cheese and candied nuts. Serve remaining dressing on the side.

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

Serve with the remaining dressing on the side. Enjoy!

DONNA'S NOTES: I love to snack on the candied pecans and they are great on ice cream so I double the candied pecan recipe and save 1/2 for later. The recipe as written will allow about 5 candied pecans per serving.

The dressing may solidify in the refrigerator. It is best to allow dressing to sit on the counter. Shake well before using.

If you are making the salad ahead. Prep the salad ingredients and refrigerate. Then dress the salad about 15 minutes before serving. This will help keep the spinach from wilting.

Mozzarella, feta or goat cheese are also amazing on this salad.

Lighten it up by subbing plain pecans for the candied ones and eliminate the sugar from the dressing.

Add sliced grilled chicken for a fabulous summer meal.

NOTES

http://www.theslowroasteditalian.com/2016/05/best-ever-strawberry-spinach-salad-recipe.html

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Strawberry Spinach Salad

1 teaspoon butter
1 tablespoon Light brown sugar
1/2 cup pecan halves
 pinch Salt

Click here to --> Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

Best Ever Strawberry Spinach Salad 
SERVES 6 | ACTIVE TIME 15 Minutes | TOTAL TIME 30 Minutes

Candied Pecan Ingredients

Dressing Ingredients
2 tablespoons granulated sugar
1/4 cup extra light tasting olive oil
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika

Salad Ingredients
10 ounces fresh baby spinach - rinsed, dried and torn into bite-size pieces
1/4 small red onion sliced
1 quart fresh strawberries, hulled and quartered
1/2 cup fresh blueberries
1/2 avocado, cut into bite sized pieces
1/2 (5 ounce) package blue cheese crumbles

Place a silpat mat or a sheet of parchment paper on the counter top to dry the pecans.

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 onto silpat or parchment paper. Separate pecans. Allow to cool.

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

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

Serve with the remaining dressing on the side. Enjoy!

DONNA'S NOTES:  I love to snack on the candied pecans and they are great on ice cream so I double the candied pecan recipe and save 1/2 for later. The recipe as written will allow about 5 candied pecans per serving.

The dressing may solidify in the refrigerator. It is best to allow dressing to sit on the counter. Shake well before using.

If you are making the salad ahead. Prep the salad ingredients and refrigerate. Then dress the salad about 15 minutes before serving. This will help keep the spinach from wilting.

Mozzarella, feta or goat cheese are also amazing on this salad.

Lighten it up by subbing plain pecans for the candied ones and eliminate the sugar from the dressing.

Add sliced grilled chicken for a fabulous summer meal.

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Nutrition

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Serving Size: 1 Serving (11g)
Recipe Makes: 6 Servings

Calories: 72
Calories from Fat: 59 (82%)

Amt Per Serving		% DV

	Total Fat 6.5g	9 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 2g
Cholesterol 0mg		0 %
Sodium 0.7mg		0 %
Potassium 40.3mg		1 %
Total Carbohydrate 3.5g		1 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 2.7g
Protein 0.8g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 72

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