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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Truly an excellent salad. Definitely do toast the nuts beforehand (I used both pecans and walnuts). I also subbed goat cheese for the Gorgonzola and reduced the honey to 1.5 Tbsp in the dressing. Fantastic for summer.
Yummy! Toasted pecans are so much better than raw – you really must take the time to toast them. I just put them in a skillet with a little butter being careful not to burn them.
Also, fine quality balsamic vinegar will change your life – honest, it will! I buy it by the ounce. Oh, so good – like fine restaurant salads!
Perfect for our Easter dinner! The only thing I did differently is that I used candied pecans. I served the gorgonzola on the side in case someone did not like it. It was wonderful!!
i used feta cheese and pine nuts in place of gorgonzola because it is what i had on hand.
it was excellent! i will try it next next with the gorgonzola and pecans. thanks ms_cady and you are right..the combos you can do with this salad is endless!
I have been looking for something close to this recipe for 3 years! The only difference is the salad had goat cheese and toasted sugar pecans. This dressing is the closest I can find to it..it’s as close as it can get!
Brought this to a brunch. So yummy. I forgot to buy the cheese, bet it is even better with that, and I subbed roasted sunflower seeds for the pecans. Great recipe!
Ingredients:
1 bunch fresh spinach
1 cup sliced fresh strawberries
1/2 cup crumbled Gorgonzola cheese
1/2 cup raw pecans
1/4 cup balsamic vinegar
2 tablespoons honey
1/2 cup olive oilsalt and ground black pepper to taste
Directions:
Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper. Drizzle the dressing over the salad just before serving.
source :allrecipes.com