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Strawberry Spinach Salad

By Shobelyn Dayrit

Ingredients
  

  • 1/4 cup White Vinegar you can use balsamic vinegar
  • 1/2 cup olive oil
  • 2 tablespoon of Dijon Mustard
  • 1 tablespoons honey
  • salt and ground pepper

Salad:

  • 8 0 z baby spinach
  • 1/2 lb strawberries hulled and sliced
  • 3 oz feta cheese optional
  • 1 small red onion thinly sliced
  • 1 teaspoon dijon mustard
  • 3 tablespoon roasted sunflower seed
  • 1/4 cup candied pecans recipe to make your own in the notes

OPTIONAL:

  • add raisins craisinS, dates for extra sweetness

FOR THE CANDIED PECAN:

  • 1/4 cup raw pecan
  • 1 tablespoon brown sugar
  • 2 teaspoons butter
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Instructions
 

FOR THE VINAIGRETTE:

  • Add vinegar, olive oil, dijon mustard,honey, salt and pepper in a small container.
  • Cover the container and shake until the ingredients are incorporated.
  • Set aside in the fridge until ready to use.

FOR THE SALAD:

  • Arrange spinach and strawberries in a medium sized bowl and top with pecan and sunflower seeds.
  • Add in 2 tablespoon of the vinaigrette and gently toss all of the ingredients. Serve immediately.

FOR THE CANDIED PECAN:

    IF YOU PREFER TO COOK YOUR OWN CANDIED PECANS:

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    Instructions:

    • Melt butter in a small non stick pan.
    • When butter is melted, add in sugar and continue cooking in a medium-heat until sugar is melted and caramelized. Add in pecan and continue cooking in low heat until the pecan is well coated and liquid is evaporated. Remove pecan from the pan and let cool.
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