Strawberry, Blueberry, Pecans and Spinach Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the Dressing
2-1/2 tbsp. raspberry vinegar
6 tbsp. vegetable oil
1/4 c. honey
1/2 tsp. Dijon mustard
2 tbsp. finely minced shallots, from one shallot
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
For the Salad
1 (6-7 ounce) bag or carton baby spinach (about 6-7 cups)
2 c. (1 pint) stemmed and sliced strawberries
1 c. (1/2 pint) blueberries
1/2 c, pecans, toasted
4 oz. goat cheese (Feta Cheese)
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Directions: |
Directions:For dressing:
Combine raspberry vinegar, vegetable oil, honey, Dijon mustard, shallots, salt and pepper in a small sealable container and shake vigorously to blend (be sure honey doesn't stick to bottom).
Alternatively, combine vinegar, honey, mustard, shallots, salt and pepper in a medium bowl. Whisking constantly, slowly drizzle in oil until emulsified.
Salad:
In a large bowl, combine baby spinach, strawberries, blueberries and pecans. Add the dressing little by little and toss until greens are well-coated (you may have a bit left over but you'll use most of it). Taste and adjust seasoning with salt and pepper. Sprinkle crumbled goat cheese over top and serve.
Nutrition Information
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Per serving (4 servings).
Calories: 481.
Fat: 37g.
Saturated fat: 6g.
Carbohydrates: 33g.
Sugar: 26g.
Fiber: 5g.
Protein: 9g.
Sodium: 296mg.
Cholesterol: 13mg |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: September 24, 2016 I made this yesterday for a neighborhood party at our friend Wayne and Dawn's house. This salad is really fresh, beautiful and taste delicious. If you like strawberries, blueberries and feta cheese, youll love this salad. if you don't like feta cheese you don't have to put it in. It is the raspberry-honey vinaigrette that really makes the flavors come alive.
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