Spinach Salad with Strawberries, Candied Pecans, Feta, and Craisins

First a very Happy Birthday to my friend, Bernie! Hope it is a happy one and a good year ahead!

♥♫♥♪♥[̲̅̅H̲̅][̲̅̅A̲̅][̲̅̅P̲̅][̲̅̅P̲̅][̲̅̅Y̲̅]♥[̲̅̅B̲̅][̲̅̅I̲̅][̲̅̅R̲̅][̲̅̅T̲̅][̲̅̅H̲̅][̲̅̅D̲̅][̲̅̅A̲̅][̲̅̅Y̲̅]♥♪♥♫♥

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Spinach Salad with Strawberries, Candied Pecans, Feta, and Craisins

salad

Yield: 6

Ingredients:

1/2 cup of pecan pieces

1 tsp of white sugar

Pinch of cardamon

(I’ve also used raspberry vinaigrette)

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3 cups of baby spinach

2 cups of romaine lettuce, chopped

1 cup of sliced strawberries

2-3 tbsp feta cheese or goat cheese

2-3 tbsp craisins

Balsamic Dijon Vinaigrette (see recipe above)

Directions:

Make the Balsamic Dijon Vinaigrette then set aside.

Heat a small skillet over medium low heat. Add the pecan pieces, sugar, and cardamon. Stir often until the sugar caramelizes and sticks to the pecans and the pecans are toasted. Remove from the heat and let cool.

Combine the spinach and romaine lettuce to a large serving bowl. Top with sliced strawberries, cooled pecans, feta cheese, and pomegranate seeds. Toss with the vinaigrette and serve immediately. Enjoy!

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