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Spinach, Strawberry, and Pecan Salad with Blush Vinaigrette
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Crispy spinach, succulent strawberries, toasty pecans, creamy feta, and a sweet and tangy vinaigrette star in this salad. Toasting the pecans takes a few extra minutes, but it really is worth it as it brings out much more flavor and crunch. The vinaigrette recipe makes enough for the salad a little extra to store in the refrigerator.  
serves 6-8

Ingredients

Salad
12 ounces baby spinach
16 ounces strawberries, washed, hulled, and sliced
1 cup pecan halves
4 ounces crumbled feta cheese
Vinaigrette (see recipe below)

Blush Vinaigrette
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup water
1 tablespoon lemon juice
3 tablespoons sugar
1/2 teaspoon garlic salt

 

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Spinach, Strawberry, and Pecan Salad with Blush Vinaigrette
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

Salad
1. Preheat oven to 350 degrees. Spread pecans on sheet pan and bake for 7 to 10 minutes or until lightly toasted, watching carefully to prevent burning. Allow to cool and coarsely chop.
2. In a large salad bowl, layer spinach, strawberries, pecans, and feta cheese. Just before serving, dress with vinaigrette and toss until salad ingredients are evenly coated.

Per serving: 204 calories, 17g fat, 4g sat fat, 11g carbohydrates, 6g protein, 257mg sodium, 4g fiber

Blush Vinaigrette
Makes 4 servings
1. Measure all ingredients into a Mason jar. Tightly screw on lid and shake vigorously until everything is thoroughly combined. Alternatively, you may whisk the ingredients together in a medium bowl.

Per serving: 279 calories, 27g fat, 4g sat fat, 11g carbohydrates, trace protein, 257mg sodium, trace fiber

 

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