Strawberry Spinach Salad Recipes – Know the Secret Tips

Balsamic Vinaigrette

• 1/3 cup olive oil ($1.10)
• 3 Tbsps. balsamic vinegar ($0.45)
• 2 Tbsps. honey ($0.50)
• 1/2 Tbsps. Dijon mustard ($0.09)
• 1 garlic clove, minced ($0.08)
• 1/2 tsp dried basil ($0.05)
• 1/4 tsp salt ($0.01)
• 1/4 tsp freshly cracked black pepper ($0.02)

Candied Pecans

• 1/2 Tbsps. butter ($0.07)
• 2 Tbsps. brown sugar ($0.08)
• 1 pinch salt ($0.01)
• 1/2 cup chopped pecans ($1.15)

Salad

• 8 Oz baby spinach ($1.83)
• 1/2 lb. strawberries, sliced ($1.25)
• 1/4 red onion, thinly sliced ($0.21)
• 2 Oz crumbled feta cheese ($1.82)

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INSTRUCTIONS 

In the beginning, you will need to make the homemade balsamic vinaigrette dressing. To a jar, bowl, or blender, add the olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic clove, dried basil, salt, and freshly cracked black pepper.

Make sure to mix everything up thoroughly. Mix the ingredients by shaking them together in the container, whisking them in a basin, or blending them until the dressing is equally distributed throughout the mixture. The dressing should be set aside.

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Make the candied pecans as the next step. The butter, brown sugar, and a little bit of salt should be added to a small skillet that does not stick. While stirring, heat the mixture over medium heat. When the butter and brown sugar have reached the point where they are beginning to melt, add the chopped pecans to the skillet and combine them with the brown sugar mixture.

When the brown sugar has entirely melted (it should have a glossy appearance rather than a gritty one) and completely coated the pecans, continue to cook them over medium heat while stirring them every ten to fifteen seconds.

The candied pecans should be transferred to a baking sheet that has been coated with parchment paper as soon as the skillet is removed from the kitchen. After the candied coating has completely hardened, the pecans should be allowed to cool for ten minutes after being spread out in a flat layer and distributed equally.

In the meantime, prepare the feta cheese, red onion, and strawberries. Strawberries should be sliced after the stems have been removed, red onion should be sliced very thinly, and feta should be crumbled. Place these components in a separate location.

Take the spinach and divide it among the four dishes. Two tablespoons of balsamic vinaigrette should be drizzled over the top of each bed of spinach.

To each salad, add a tablespoon of feta cheese, a tablespoon of candied nuts, sliced strawberries, and red onions. Also, add a tablespoon or two of candied pecans. If you like, you may sprinkle a little bit more balsamic vinaigrette over the top of each one, and then you can enjoy it!