Strawberry Spinach Salad (Printable Version)
# What You’ll Need:
→ Balsamic Dressing
01 -
1 cup balsamic vinegar
02 -
¼ cup honey or brown sugar
→ Spinach Strawberry Salad
03 -
10 oz baby spinach, fresh
04 -
3 cups strawberries, cleaned and hulled, sliced
05 -
1 cup blueberries
06 -
⅓ cup feta cheese, crumbled
07 -
1 cup pecans, toasted, some of them chopped
# Steps to Follow:
01 -
In a small saucepan, heat balsamic vinegar and honey over medium heat. Bring to a gentle boil, reduce heat to simmer, and cook while stirring until the mixture thickens and reduces by about half (approximately 10 minutes). Remove from heat and pour the balsamic glaze into a heat-proof bowl to cool. The glaze will thicken as it cools. Consistency should be thick enough to coat the back of a spoon but not overly thick.
02 -
In a large bowl, combine all of the salad ingredients, except the pecans, and toss to mix evenly.
03 -
Divide the salad into individual serving bowls. Top each bowl with whole and chopped toasted pecans and drizzle with balsamic glaze before serving.