Recipe by
Amy Gamble
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The refreshing salad remind you of spring and the beautiful weather that accompanies it.
Categories
Ingredients
Salad:
- ¾ cup raw pecans (can make candied pecans for a sweeter crunch)
- ½ small red onion, thinly sliced
- 10 ounces fresh baby spinach or 50/50 mixed greens, ripped into bite size pieces
- 1 Quart strawberries, hulled and sliced
- 1 cup blueberries
- ¾ cup crumbled feta cheese
Poppy seed Dressing:
- ¼ cup balsamic vinegar
- ¼ cup extra-virgin olive oil
- 1 ½ T poppy seeds
- 1 ½ T honey
- ½ tsp Dijon mustard
- ½ tsp kosher salt
- 1/8 tsp black pepper
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Directions
- Preheat the oven to 350 degrees F.
- Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes. Watch carefully to make sure they don’t burn.
- Transfer to a cutting board and chop.
- Place sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad (this keeps flavor but removes the harsh onion bite).
- In a small mixing bowl, whisk together all the dressing ingredients until well combined.
- Place spinach in large serving bowl.
- Drain the onion and add it and the strawberries to the spinach.
- Drizzle half of the dressing over the salad and toss to coat.
- Add the pecans and feta. Toss to lightly combine.
- Add more dressing to taste.
- Serve immediately with extra dressing on the side.
If making ahead of time, keep dressing separate from salad mix and add just before serving. Tastes great with grilled or shredded chicken added.
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