Strawberry Spinach Salad with Candied Pecans Feta and Balsamic Vinaigrette

Strawberry Spinach Salad with Candied Pecans Feta and Balsamic Vinaigrette
4 from 1 vote
Yield: About 6 servings

Ingredients
Vinaigrette

  • 1/2 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 Tbsp dijon mustard
  • 1 Tbsp honey
  • Salt and freshly ground black pepper

Candied pecans

  • 3/4 cup broken or roughly chopped pecans
  • 1 1/2 Tbsp brown sugar
  • 1/2 Tbsp butter

Salad

  • 10 oz baby spinach
  • 1 lb fresh strawberries , hulled and sliced
  • 5 oz . feta cheese , crumbled
  • 1/3 small red onion , thinly sliced

Instructions
For the vinaigrette:

  1. Add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour into a jar or bowl, add olive oil, dijon mustard, honey and whisk to blend while seasoning with salt and pepper to taste. Thin with a little water if desired. Set aside.

For the pecans:

  1. Add walnuts, brown sugar and butter to a small non-stick skillet and cook over medium-heat, stirring constantly until sugar starts to melt and caramelize, about 2 - 3 minutes. Transfer to a plate in a single layer to cool.

For the salad:

  1. In a salad bowl toss together spinach, strawberries, half of the feta, red onion and pecans. Drizzle about 1/3 of the dressing over salad then plate and drizzle remaining dressing over individual portions and top with remaining half of the feta. Serve immediately.

Recipe source: Cooking Classy

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