Strawberry Spinach Salad with Candied Pecans, Feta and Balsamic Vinaigrette

A delicious and easy strawberry spinach salad with layers of exciting flavor! It's perfect for a summer lunch with chicken or serve as dinner side salad.

Servings: 6

Ingredients
Vinaigrette

• 1/2 cup balsamic vinegar
• 1/2 cup olive oil
• 1 Tbsp dijon mustard
• 1 Tbsp honey
• Salt and freshly ground black pepper

Candied pecans

• 3/4 cup broken or roughly chopped pecans
• 1 1/2 Tbsp brown sugar
• 1/2 Tbsp butter

Salad

• 10 oz baby spinach
• 1 lb fresh strawberries , hulled and sliced
• 5 oz . feta cheese , crumbled
• 1/3 small red onion , thinly sliced

Instructions
For the vinaigrette:

1. Add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. 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.

For the pecans:

1. Add pecans, brown sugar and butter to a small non-stick skillet and cook over medium-heat, stirring constantly until sugar starts to melt and caramelize, about 2 - 3 minutes. Transfer to a plate in a single layer to cool.

For the salad:

1. In a salad bowl toss together spinach, strawberries, half of the feta, red onion and pecans. Drizzle about 1/3 of the dressing over salad then plate and drizzle remaining dressing over individual portions and top with remaining half of the feta. Serve immediately.

For full information kindly visit cookingclassy.com.

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