Ingredients

  • 5 ounces fresh baby spinach (about 8 cups)
  • 1/8 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • ½ cup pecan halves
  • ¼ teaspoon salt
  • ½ pound strawberries (about 1 ½ cups), cut lengthwise into thick slices
  • 3 tablespoons strawberry vinegar

Ready In 15 Minutes

Servings: 6

Cooking Instructions

Step 1

  • In a small dry frying pan, over medium heat, lightly toast the pecan halves until just golden brown.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Remove from the heat and let cool.In a small bowl, whisk together the strawberry vinegar, salt and pepper.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Add the olive oil and whisk well until fully combined.In a large bowl, place spinach, strawberries and pecans.
  • INGREDIENTS:
  • EQUIPMENT:

Step 4

  • Pour vinaigrette in as well and toss to coat.
  • INGREDIENTS:

Step 5

  • Serve immediately.