Strawberry Spinach Salad with Balsamic Poppy Seed Dressing

Perfect for spring or early summer meals, this salad combines sweet strawberries with fresh spinach, crunchy pecans, savory Feta and a tangy balsamic dressing for a complex flavor.

SERVES: PREP TIME: 1 minutes COOK TIME: minutes

Complex in Color and Flavor

A unique combination of sweet and savory flavors creates a salad that is just as eye-catching as it is nutritious.

Ingredients

• 10 ounces fresh baby spinach, tough stems removed

• 1/2 small red onion, thinly sliced

• 1 quart fresh strawberries, rinsed, stemmed and quartered

• 1/2 cup Feta cheese, optional

• 3/4 cup raw pecans

  Dressing

• 1/4 cup olive oil

• 3 Tablespoons balsamic vinegar

• 1 teaspoon poppy seeds

• 1 Tablespoon honey

• 1 teaspoon Dijon mustard

• salt and pepper, to taste

Instructions

1. In a medium skillet, toast pecans over medium heat. Stir constantly until lightly browned, watch closely as they will burn quickly. Transfer to a bowl to cool. When cool, roughly chop.

2. Peel and cut the red onion in half. Slice into very thin slices. Place onion into a small bowl filled with cold water while preparing the rest of the salad. This will mellow the harsh onion taste but keep the flavor. Drain before using.

3. Make the dressing by whisking the olive oil into the other ingredients. Season to taste with salt and pepper.

4. To assemble the salad, layer the strawberries, sliced onions, pecans and Feat over the spinach.

5. Drizzle the dressing on top and toss to coat. Serve immediately.

   Tips: the salad can be made ahead, but top with pecans and drizzle the dressing just before serving. The salad dressing can be refrigerated up to 1 week. Bring back to room temperature and whisk before serving.