Spinach Strawberry Salad
Ingredients
The salad
-
¾
cup
raw pecans
-
½
small
red onion
-
10
ounces
fresh baby spinach
-
1
quart
strawberries
-
¾
cup
crumbled feta cheese
The dressing
-
¼
cup
balsamic vinegar
-
3
tablespoons
extra-virgin olive oil
-
1 ½
tablespoons
poppy seeds
-
1 ½
tablespoons
honey
-
½
teaspoon
Dijon mustard
-
½
teaspoon
kosher salt
-
⅛
teaspoon
ground black pepper
Instructions
- Preheat the oven to 350°F and toast the pecans for 8 to 10 minutes until fragrant, then chop them.
- Soak the sliced red onion in cold water to reduce its harsh flavor.
- In a bowl, whisk together the dressing ingredients: balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, salt, and pepper.
- In a large serving bowl, combine the spinach, strawberries, and drained red onion.
- Drizzle half of the dressing over the salad and toss to coat.
- Add feta and pecans, toss lightly, and serve immediately with extra dressing on the side.
Nutrition Facts (estimated)
Servings
6
Calories
249
Total fat
20g
Total carbohydrates
16g
Total protein
6g
Sodium
20mg
Cholesterol
17mg
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