Preparation Time
Salad: 15 minutes
Dressing: 10 minutes
Total Prep time: 25 minutes
Serves: 6
Salad Ingredients
5 cups fresh spinach
2 cups fresh strawberries
½ cup chopped pecans
1 Tablespoon butter
Other optional ingredients: sliced red onion or kiwi
Directions
Raspberry Vinaigrette Dressing
Ingredients
1 cup fresh raspberries
1 tablespoon white sugar
1/3 cup olive oil
2 tablespoons honey or substitute
2 tablespoons Apple Cider Vinegar
¼ tsp salt
Directions
Add sugar to the berries and let stand for 10 minutes.
Add all the ingredients to a blender and blend until well mixed.
Put into a jar to store leftover dressing in the refrigerator for up to a week.
Salad: 15 minutes
Dressing: 10 minutes
Total Prep time: 25 minutes
Serves: 6
Salad Ingredients
5 cups fresh spinach
2 cups fresh strawberries
½ cup chopped pecans
1 Tablespoon butter
Other optional ingredients: sliced red onion or kiwi
Directions
- If using baby leaf spinach, wash and put directly in a medium sized salad bowl. If using large leaf spinach, tear into pieces and put into the bowl.
- Wash and slice strawberries and add to the spinach.
- Add butter to a small skillet on low heat and toast the chopped pecans until they have a nice nutty smell. Stir continuously, as nuts scorch easily. Sliced almonds can be substituted for pecans.
- Sprinkle toasted nuts on top of the salad.
- Dress with a raspberry vinaigrette or other light oil and vinegar dressing.
Raspberry Vinaigrette Dressing
Ingredients
1 cup fresh raspberries
1 tablespoon white sugar
1/3 cup olive oil
2 tablespoons honey or substitute
2 tablespoons Apple Cider Vinegar
¼ tsp salt
Directions
Add sugar to the berries and let stand for 10 minutes.
Add all the ingredients to a blender and blend until well mixed.
Put into a jar to store leftover dressing in the refrigerator for up to a week.