SALAD - strawberry spinach salad with candied pecans
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| Strawberry Spinach Salad with Candied Pecans Save Print Serves: serves 4 to 6 Ingredients: | |
| 2 tbsp | butter |
| 1 cup | pecan halves |
| 2 tbsp | brown sugar |
| 6 oz | baby spinach leaves |
| 1½ cups | sliced strawberries, stems removed |
| ¼ cup | crumbled goat cheese, (or feta cheese if desired) |
balsamic vinaigrette (I used Litehouse dressing for this salad)
Instructions:
Melt the butter in a small skillet over medium heat. Toss in the pecans and brown sugar, stirring to coat. Cook over medium heat until the sugar begins to caramelize (about 3 minutes). Spread out pecans on a wax paper lined baking sheet to cool.
In your salad bowl layer the spinach leaves, strawberries, goat cheese and pecans. Don't pour dressing on salad until ready to serve. Enjoy!
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