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Spinach Salad with Strawberries & Pecans




Source of Recipe


unknown






List of Ingredients



• 8 ounces fresh torn spinach or baby spinach
  
• 1 1/2 to 2 cups cleaned and sliced strawberries
  
• 1/2 cup pecan halves or pieces, lighty toasted (see below)
  
• 2 - 3 ounces blue cheese - crumbled
  
• Dressing:
  
• 1/4 cup canola oil or other salad oil
  
• 2 Tbls. balsamic vinegar
  
• 1 Tbls. plus 1 tsp. sugar
  
• 1/4 tsp. dried tarragon
  
• 1/8 tsp. onion powder
  
• 1/8 tsp. garlic powder
  
• dash dry mustard
  






Instructions



1. Preheat oven to 350 degrees to toast pecans.
   
2. Spread pecans on a baking sheet and bake for 8 minutes or until they smell toasted. Set aside until cool.
   
3. Toss spinach with sliced strawberries, pecans and cheese.
   
4. Combine dressing ingredients in a jar; shake until well blended.
   
5. When ready to serve, drizzle dressing over the salad and toss lightly.
   
6. Serves 4-6.