Spinach and strawberry salad
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- 2 tbsp. butter
- 1 cup pecan halves
- 2 tbsp. brown sugar
- 6 oz. baby spinach
- 1 1/2 cups sliced strawberries, stems removed
- 1/4 cup crumbled goat cheese (or feta cheese if desired)
- Balsamic vinaigrette
Melt butter in a small skillet over medium heat. Toss in pecans and brown sugar, stirring to coat. Cook over medium heat until sugar begins to caramelize (about 3 minutes). Spread pecans on a waxed paper-lined baking sheet to cool.
In a salad bowl, layer spinach leaves, strawberries, goat cheese and pecans. Dress with balsamic vinaigrette just before serving.