Spinach Salad with Strawberries & Candied Pecans
Serving Size: Serves 6-8
4 Tablespoons Brennan’s Strawberry Preserves or Spreadable Fruit
2 Tablespoons Balsamic Vinegar
6 Tablespoons Extra Virgin Olive Oil
to taste Salt and Pepper
1-quart Strawberries, hulled and sliced
10 cups Baby Spinach
1/2 cup Feta or Blue Cheese, crumbled
1/2 cup Brennan’s Candied Spiced Pecans
The salad hits all the marks with sweetness from the strawberries, savory and salty from the feta, crunchy from the nuts and tart from the dressing.
Place jam in a medium bowl and whisk in vinegar then extra virgin olive oil. Season the dressing with salt and pepper. Add the strawberries and spinach to bowl and toss to coat evenly in dressing. Top with crumbled cheese and candied nuts.