Tuesday, February 23, 2010

0 Strawberry Spinach Salad

Going through my RRR IV by the Junior League of Baton Rouge today. . . can you tell. . . ;-)
This is an AMAZING salad!

1 cup pecan halves
1 package fresh baby leaf spinach
Crumbled blue cheese
Purple Onions, sliced and separated into rings
1 pint fresh strawberries, sliced
1 (12-ounce) bottle Brianna's Blush Wine Strawberry Vinaigrette

Spread the pecans in a single layer on a baking sheet. Toast at 300 degrees for 10 to 15 minutes or until fragrant and light brown, stirring occasionally. (I use the pecans "baked" and raw and both ways a great!) Toss the pecans, spinach, blue cheese, onions and strawberries in a salad bowl. Add the desired amount of vinaigrette and toss to coat. Serves 6.
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