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!

Ingredients

• 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

Dressing

• 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

Preparation

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.