This delicious Strawberry Spinach Salad has a wonderful blend of
flavors. You can use either pecan or walnut, but the pecan gives it a
distinctive flavor. My sister Chris was visiting this last week and we
made this salad together. Delicious with any meal.
8 cups mix of Spinach and Romaine hearts
1 cup Strawberry quartered
1/2 cup dried cranberries
1/2 cup candied pecans
3 oz crumbled blue cheese
To make the candied pecans:
1 cup pecan halves or 2/3 cup pecan pieces
1/4 cup brown sugar
1 Tbl olive oil
1 Tbl balsamic vinegar
Stir brown sugar, olive oil, and balsamic vinegar in a large skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans and stir until nuts are toasted and syrup coats them evenly, 5-6 minutes. Cool completely on a sheet of wax paper or foil separating with a folk.
Wash and spin dry spinach leafs and Romaine lettuce. If large leafs, cut them in half. Slice the Romaine lettuce. Put in nice glass salad bowl. Add Strawberries, cranberries, nuts and blue cheese.
Add a Vinaigrette salad dressing of your choice and toss.Time Saver:
Nuts can be made in advance and stored in air tight container for up to a month.
Other Salad Recipes
7 Layer Salad
Ambrosia Fruit Salad
American Potato Salad
Apple Taffy Salad
Chutney Spinach Salad
Curry Turkey Salad
Jello Icecream Salad
Roasted Pear Spinach Salad
Southwest Potato Salad
Sunflower Coleslaw Salad
Taffy Apple Salad