There are many, many strawberry/spinach salads posted here on AR. I’ve tried a number of them and haven’t been disappointed yet. And this recipe is no exception. I did add some chopped green onions, because I almost always do. And definitely toast the pecans (350 degrees – 10 minutes – until fragrant). That really enhances their flavor!
I was a little worried that the dressing would be too sweet, I used 1 Tbls. Agave nectar and it was soooo delicious. I made it for a dinner party and everyone loved it. Will definately make this again. Thanks for sharing a great recipe.
I was afraid the dressing was going to be too sweet when I first made it, but it turned out terrific. Improvised with lettuce and feta cheese, and toasted the pecans in the oven with a little cinnamon, nutmeg, sugar water coating. YUMMY and so simple.
I used goat cheese instead of gorgonzola and sunflower seeds instead of pecans. Kept everything else the same. The dressing was good but a little strong on the balsamic. I’d probably cut it down next time. It also felt like it could use something else in the dressing…maybe garlic or onions??? I’m not sure….it was still good overall…
absolutely awesome! having it for lunch right now. I had raspberry balsamic and plain goat cheese. also threw in a handful of blueberries. french baguette bread and a glass of chardonay, yummy!
Ingredients:
1 bunch fresh spinach
1 cup sliced fresh strawberries
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