Strawberry Salad
A fresh strawberry salad bursting with flavor, not only is it delicious, but it is also a healthy option too!
Equipment
- Baking Sheet
- Small Mixing Bowl
- Large Serving Bowl
Ingredients
For the Strawberry Spinach Salad:
- 3/4 Cup Pecans
- 1 1/2 Cups Fresh Baby Spinach
- 1/2 Cup Fresh Mint Leaves
- 3 Cups Strawberries hulled and quartered
- 3/4 Cup Feta Cheese crumbled
For the Poppy Seed Dressing:
- 1/4 Cup Balsamic Vinegar
- 3 Tablespoons Olive Oil
- 1 1/2 Tablespoons Poppy Seeds
- 1 1/2 Tablespoons Honey
- 1/2 teaspoon Dijon Mustard
- 1/2 teaspoon Coarse Salt
- 1/4 teaspoon Black Pepper
Instructions
- Preheat the oven to 350F/180C.
- Place the pecans evenly on a baking sheet, and bake for 8 to 10 minutes or until the pecans begin to brown and smell fragrant. Transfer to a cutting board and roughly chop.
- In a small mixing bowl whisk together all of the dressing ingredients (vinegar, oil, poppy seeds, honey, mustard, salt, and pepper) until fully combined.
- Next place the spinach in a great big serving bowl and add the strawberries, drizzle with half of the dressing, and toss to coat the leaves.
- Add the feta and pecans and toss lightly, add more dressing if necessary
- Serve immediately, with extra dressing on the side.