Louisiana Strawberry Spinach Salad with Strawberry Balsamic Dressing
Total Time
20 minutes
Prep Time
15 minutes
Cook Time
5 minutes
Rating
4.86 out of 5 stars
(7)
Ingredients
4 servings
- 250 g / 8 oz fresh strawberries (, tops cut off)
- 3/4 cups balsamic vinegar
- 1/4 cup olive oil
- 4 tbsp brown sugar (, packed (light brown)
- 2 tbsp strawberry jam or preserves
- 1/2 tsp salt
- 1 cup pecans (mostly whole, can chop some)
- 2 tbsp brown sugar (any)
- 2 tbsp / 30 g butter
- 4 cups baby spinach (, packed)
- 16 (250 g / 8 oz) large strawberries (, sliced )
- 75 - 100 g / 2 - 3.5 oz blue cheese (, crumbled (to taste)
- Salt and pepper
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Preparation
Step 1
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.
Step 2
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.
Step 3
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!
Step 4
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