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Strawberry Spinach Salad with Glazed Pecans Recipe

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This recipe for Strawberry Spinach Salad with Glazed Pecans is from LET'S EAT! Vol.2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons butter
1 cup pecans
6 ounces baby spinach leaves, washed and cleaned
1 1/2 cup strawberries, washed, hulled, and sliced (blueberries are also good - I do 1 cup strawberries and 1/2 cup blueberries)
1/4 cup feta cheese, or goat cheese (or more if desired)
Balsamic Vinaigrette (see recipe in this section of cookbook)

Optional : Grilled chicken breasts sliced may be added to the salad to make a complete meal!
Directions:
Directions:
Melt butter in small skillet over medium heat.
Toss in pecans and brown sugar, stirring to coat.
Cook over medium heat until the sugar begins to caramelize (about 3 minutes).
Watch carefully to avoid burning!
Spread pecans on a parchment paper lined baking sheet to cool.
In a salad bowl, layer the spinach, strawberries (and blueberries if desired), cheese and pecans. If using chicken, add just before serving.

Last, just before serving, pour dressing over all.

Note: 1/2 bunch of green onions or 1/4 red onion may be added if desired.

 

 

 

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