Louisiana Strawberry Spinach Salad with Strawberry Balsamic Dressing

• Vegetarian
• Gluten free

• Produce

  • 4 cups Baby spinach, packed
  • 250 g Strawberries, fresh
  • 16 Strawberries, sliced (250g/8 oz, large

• Condiments

  • 3/4 cups Balsamic vinegar
  • 2 tbsp Strawberry jam or preserves

• Baking & Spices

  • 4 tbsp Brown sugar, brown light packed
  • 2 tbsp Brown sugar
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 75 g Blue cheese
  • 2 tbsp Butter

Found on recipetineats.com

Description

Ingredients

• 250g / 8 oz fresh strawberries, tops cut off
• ¾ cups balsamic vinegar
• ¼ cup olive oil
• 4 tbsp brown sugar, packed (light brown)
• 2 tbsp strawberry jam or preserves
• ½ tsp salt
• 1 cup pecans (mostly whole, can chop some)
• 2 tbsp brown sugar (any)
• 2 tbsp / 30g butter
• 4 cups baby spinach, packed
• 16 large strawberries, sliced (250g/8 oz)
• 75 - 100g / 2 - 3.5 oz blue cheese, crumbled (to taste)
• Salt and pepper

Directions

• Whizz Dressing ingredients in a food processor or blender. Strain if desired (to remove little strawberry seeds). Keep for up to 2 weeks in the fridge.
• Pecans: Line a tray with parchment / baking paper. Melt butter in a medium saucepan over medium heat. Add pecans, toss to coat. Add sugar and stir for 5 minutes. The sugar will melt and coat the pecans. Pour onto tray, spread out, allow to cool - it will harden.
• To serve, place the spinach and half the strawberries in a bowl and drizzle over a bit of Dressing. Toss gently, then transfer to a serving bowl. Top with remaining strawberries, then drizzle with more Dressing. Crumble over blue cheese and scatter with pecans. Serve immediately, with remaining Dressing on the side!

Nutrition