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Strawberry, Spinach, and Pecan Spring Salad
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You can use whatever spring greens you prefer for this light and lovely salad, but be sure to include sliced fresh strawberries, pecans, and blue cheese—a trio made in heaven!
  • CourseSalad
  • CuisineVegetarian
Servings
4 people
Servings
4 people
Ingredients
  • 3 cups spinach leaves
  • 1 handful arugula or sorrel
  • 1 cup sliced strawberries
  • 1/2 cup toasted pecans
  • 1/2 cup crumbled blue cheese or feta
  • 1/4 cup balsalmic vinaigrette dressing
Servings: people
Units:
Instructions
  1. Wash, dry, and tear the lettuce and greens or spinach; put them in a medium bowl.
  2. Slice the strawberries into the greens.
  3. Toast the pecans (1 minute on full power in the microwave oven, uncovered, in a single layer in a glass dish, or in a heavy skillet on the stovetop for about 4 minutes). Allow them to cool, then crumble them into the salad bowl.
  4. Crumble the blue cheese into the salad bowl and use your hands to gently mix the cheese in. Avoid using a spoon; it will cream and smear the cheese.
  5. Pour vinaigrette over the salad and mix gently
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