Strawberry Spinach Salad
BEST EVER STRAWBERRY SPINACH SALAD
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.
PREP TIME: 25 MINS. COOK TIME: 5 MINS. TOTAL TIME: 30 MINS
INGREDIENTS
Candied Pecans
• 1 tablespoons butter
• 1 tablespoons packed light brown sugar
• 1/2 cup pecan halves
• pinch salt
Dressing
• 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
• 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
INSTRUCTIONS
1 Place a silpat mat or a sheet of parchment paper on the counter top to dry the pecans.
2 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.
3 Spread onto silpat or parchment paper. Separate pecans. Allow to cool.
4 Meanwhile: in a pint size mason jar combine dressing ingredients. Seal and shake until well combined. Set aside on the counter.
5 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.
6 Refrigerate for 15 minutes before serving (or serve immediately).
7 Serve with the remaining dressing on the side. Enjoy!
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.
PREP TIME: 25 MINS. COOK TIME: 5 MINS. TOTAL TIME: 30 MINS
INGREDIENTS
Candied Pecans
• 1 tablespoons butter
• 1 tablespoons packed light brown sugar
• 1/2 cup pecan halves
• pinch salt
Dressing
• 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
• 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
INSTRUCTIONS
1 Place a silpat mat or a sheet of parchment paper on the counter top to dry the pecans.
2 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.
3 Spread onto silpat or parchment paper. Separate pecans. Allow to cool.
4 Meanwhile: in a pint size mason jar combine dressing ingredients. Seal and shake until well combined. Set aside on the counter.
5 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.
6 Refrigerate for 15 minutes before serving (or serve immediately).
7 Serve with the remaining dressing on the side. Enjoy!