BEST-EVER STRAWBERRY-SPINACH SALAD
PG tested
Local strawberries will soon be making an appearance at farmers markets, but if history is any indication, you’re going to have to act quickly when you see them on a vendor’s table, as they’re always among the first items to disappear. They’re that good.
Sweet and sassy, this easy strawberry salad also will make a vanishing act at dinner or a family picnic. Not only is it colorful but also its crunchysweet mix of fruit, greens, pecans and salty blue cheese is irresistible.
The list of ingredients is short, and preparation will take but a minute. In other words, it’s perfect for your Memorial Day cookout.
For candied pecans
1 tablespoon butter 1 tablespoon packed light brown sugar ½ cup pecan halves Pinch of salt
For dressing
2 tablespoons granulated sugar ¼ cup extra-light-tasting olive oil ¼ cup white wine vinegar 1 tablespoon Dijon mustard 2 garlic cloves, minced ½ teaspoon salt ¼ teaspoon pepper ¼ teaspoon paprika
For salad
10 ounces fresh baby spinach, rinsed, dried and torn into bite-size pieces ¼ small red onion, sliced 1 quart fresh strawberries, hulled and quartered ½ cup fresh blueberries ½ avocado, cut into bite-size pieces
5 ounces blue cheese crumbles
In a small skillet over medium heat melt butter. Add pecans, sugar and salt. Stir until pecans are well coated and until the sugar caramelizes, about 3-5 minutes. Spread pecans onto a silpat or parchment paper. Separate pecans. Allow to cool.
Meanwhile, in a pint-size Mason jar combine dressing ingredients. Seal and shake until well combined. Set aside.
In a large bowl combine the spinach, onions, strawberries and blueberries. Pour about half of dressing over salad and toss. Top with avocado, cheese and candied nuts. Serve remaining dressing on the side.
Refrigerate for 15 minutes before serving (or serve immediately). Serves 4.