Strawberry Salad
Now this is the way to eat spinach: with juicy strawberries and sugared pecans. Your family might be tempted to skip the spinach and just suck down the sweet stuff, but don't--spinach is packed with folate. Hey! Look what it did for Popeye.
- ¼ cup brown sugar
- 1 cup chopped pecans
- ¼ tsp chili powder
- 9-ounce bag of fresh spinach
- 1 lb. strawberries, hulled and sliced
- Raspberry vinaigrette or blush wine vinaigrette (Briannas Blush Wine Vinaigrette is a favorite.)
- Red onion, thinly sliced (optional)
Combine the brown sugar, pecans and chili powder in a small saucepan.
Cook and stir constantly over medium-low heat until all of the brown sugar is melted and the pecans are coated.
Remove from heat and spread the pecans out over wax paper to cool.
Place the spinach and strawberries together in a large salad bowl.
Toss with the vinaigrette.
Once the pecans have cooled, break into piecesand shove into your mouth with wild abandon, but leave a couple to sprinkle over salad.
- Try using other berries-- like blueberries or blackberries-- instead of or in addition to the strawberries.
Submit!
