Strawberry Spinach Salad

Nothing says “Spring” like Strawberry Spinach Salad 

I know it’s not “officially” spring yet, and some of you are still covered with snow and getting more, so warmer weather may seem a LONG way off.  We’ve had a “hard” winter here in Texas, too…but since it’s been nothing compared to many other places, I’m not going to complain.  Just as I look forward to that first pot of Big Red Soup in the fall, I can’t wait for Strawberry Spinach Salad in the spring.

I love so many things about this dish.  

1. It’s so colorful!  I’ve mentioned before, I like “pretty” things and food is no exception.  I don’t know if it really makes it taste any better, but it seems like it.
2. It does taste good…as good as it looks
3. It’s HEALTHY!  I realize there may not be an abundance of “healthy” food here at O Taste and See so this is a bonus for me.  
4. Adding a few strips of grilled chicken to it can make it a “meal” all by itself
5. It’s very cool and refreshing, especially in the summer when it’s 105 degrees. 
6. It’s EASY!

The recipe for the dressing I serve with it is also listed below.  It’s an oil and vinegar base made with apple cider vinegar and because it separates quickly the pictures didn’t look very good.  My husband prefers Raspberry Vinaigrette, which can be found in many brands at the grocery store.

Here’s the Recipe:

Salad: 

• Baby Spinach – about 4 cups washed
• Mandarin oranges – 1 small can drained
• strawberries – 1/2 cup washed and sliced
• pecans – 1/3 cup
• Optional: crumbled Blue Cheese, onions, candied pecans, dried cranberries or grilled chicken

 *When strawberries are out of season or too expensive I substitute red grapes

Preheat oven to 375 degrees.  Place pecans on baking tray and bake about 5-7 minutes.  Watch carefully, they will burn fast.  When toasted, remove from pan and set aside to cool before placing on salad

While pecans are toasting and cooling, wash and de-stem spinach

Place in large salad bowl

Top with drained oranges, sliced strawberries and cooled pecans

Serve with Apple Cider Vinaigrette – It needs to be made ahead and allowed to sit in at least an hour before serving…listed below

This pairs nicely with Bacon Swiss Quiche for a great lunch or brunch 

Strawberry Spinach Salad

2014-03-07 21:25:34

Serves 4

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Prep Time

20 min

Prep Time

20 min

Ingredients

1. Baby Spinach - about 4 cups washed
2. Mandarin oranges - 1 small can drained
3. strawberries - 1/2 cup washed and sliced
4. pecans - 1/3 cup
5. Optional: crumbled Blue Cheese, onions, candied pecans, dried cranberries or grilled chicken

Instructions

1. Preheat oven to 375 degrees. Place pecans on baking tray and bake about 5-7 minutes. Watch carefully, they will burn fast. When toasted, remove from pan and set aside to cool before placing on salad
2. While pecans are toasting and cooling, wash and de-stem spinach
3. Place in large salad bowl
4. Top with drained oranges, sliced strawberries and cooled pecans

Notes

1. When strawberries are out of season or too expensive I substitute red grapes
2. For a main dish, top with grilled chicken

By Danita @O Taste And See

O Taste and See https://otasteandseeblog.com/

 This post featured at Weekend Blog Party