Patch’s Tavern Offers 10 Great Salads: No. 2 Spinach Salad with Strawberries and Pecans
Simple and Flavorful
This is the second in a series of “Patch's 10 Great Salads.” If you’re looking for a wonderful spinach strawberry salad, this definitely is the one. It’s easy to make, healthy, flavorful, elegant and perfect for a spring or summer side dish or as a meal.
Recently, I made this salad for a brunch and it was a smashing success. Everyone complimented it and asked for this recipe. It’s a delicious salad that takes less than 30 minutes to make with just a few ingredients. Doubling the salad for a large group is easy. Strawberries are plentiful this time of year at local farmer's markets and neighborhood grocery stores.
I'm a big pecan fan, and besides their delightful taste, they are also beneficial to your health, with research showing that they have helpful antioxidants. Pecans have a close tie to this area, as pecan trees were a gift from Thomas Jefferson to George Washington at Mount Vernon in 1775. Pecan trees are also the only nut tree that's native to North America. This salad is such a perfect compliment to a heavy meal. What a great summer salad!
Happy cooking & eating!
- 8 ounces fresh torn spinach or baby spinach
- 1 1/2 to 2 cups cleaned and sliced strawberries
- 1/2 cup pecan halves or pieces, lightly toasted
- 2 to 3 ounces goat cheese or blue cheese, crumbled, optional
- 1/4 cup canola oil or other salad oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon plus 1 teaspoon granulated sugar
- 1/4 teaspoon dried tarragon
- 1/2 onion, grated
- 1/8 teaspoon each onion and garlic powder
- dash dry mustard
Toss spinach with sliced strawberries, pecans and cheese, if using.
Combine dressing ingredients in a jar; shake until well blended. When ready to serve, drizzle dressing over the salad and toss lightly.
Serves 4 to 6.