How To Make Strawberry Spinach Salad with Candied Pecans Feta and Balsamic Vinaigrette
Summer dining calls for bright and fresh flavors, and this spinach salad has them all. Full of strawberries, it can be a light lunch or a dinner side.
Add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil for about 3 minutes until reduced by half. Pour into a jar or bowl, add olive oil, dijon mustard, honey and whisk to blend while seasoning with salt and pepper to taste.
Thin with a little water if desired. Set aside.
Add pecans, brown sugar and butter to a small non-stick skillet and cook over medium-heat for abut 2 to 3 minutes, stirring constantly until sugar starts to melt and caramelize. Transfer to a plate in a single layer to cool.
In a salad bowl toss together spinach, strawberries, half of the feta, red onion and pecans.
Drizzle about ⅓ of the dressing over salad then plate and drizzle remaining dressing over individual portions and top with remaining half of the feta. Serve immediately.
- Calories: 393.20kcal
- Fat: 33.42g
- Saturated Fat: 7.45g
- Trans Fat: 0.04g
- Monounsaturated Fat: 19.62g
- Polyunsaturated Fat: 4.97g
- Carbohydrates: 19.85g
- Fiber: 4.08g
- Sugar: 13.80g
- Protein: 6.68g
- Cholesterol: 23.57mg
- Sodium: 493.38mg
- Calcium: 197.76mg
- Potassium: 491.89mg
- Iron: 2.46mg
- Vitamin A: 260.65µg
- Vitamin C: 58.18mg
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