Spinach Salad with Strawberries and Pecans

Servings/Yield: Serves 4 - 6

Ingredients

  • 8 ounces fresh torn spinach or baby spinach
  • 1 ½ to 2 cups cleaned and sliced strawberries
  • ½ cup pecan haves or pieces, lightly toasted
  • 2 to 3 ounces goat cheese or blue cheese, crumbled, optional
  • Dressing
    • ¼ cup Canola oil or other salad oil
    • 2 TBSP balsamic vinegar
    • 1 TBSP plus 1 tsp. granulated sugar
    • ¼ teaspoon dried tarragon
    • teaspoon onion powder
    • teaspoon garlic powder
    • dash dry mustard

Method

  1. Toss spinach with sliced strawberries, pecans and cheese, if using.
  2. Combine dressing ingredients in a jar; shake until well blended. When ready to serve, drizzle dressing over the salad and toss lightly.
© Jay Deitch 2013