Spinach Strawberry Salad with Feta
Ingredients
| 1 cup of pecan halves | ||
| 2 tbs light brown sugar | ||
| 3 tbs balsamic vinegar | ||
| 1/2 cup extra virgin olive oil | ||
| 1 tbs honey | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 5 cups baby spinach washed and dried | ||
| 1 pint of strawberries, hulled, rinsed and cut into halves | ||
| 2 oz of feta cheese, crumbled | ||
| brown sugar |
- Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
- Spread the pecan halves on the baking sheet in a single layer, then sprinkle evenly with brown sugar.
- Bake for 6 to 8 minutes until fragrant and toasted. Cool completely.
- Combine the vinegar, oil and honey in a glass jar with a tight fitting lid.
- Season with salt and pepper to taste. Shake to mix well.
- Combine the spinach and cooled pecans in a mixing bowl. Drizzle half of the dressing over to lightly coat.
- Divide among four plates and top each portion with strawberries and feta cheese.
No Comments