SPINACH & STRAWBERRY SALAD
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For the salad:
- baby spinach (about 10 ounces)
- 1/2 cup, pecans
- 1/2, small red onion
- 1 pound, strawberries
- 2/3 cup, crumbled feta
For the dressing:
- 1/4 cup, il Fustino Aged Balsamic
- 1/4 cup, il Fustino Lemon Olive Oil
- 1 tbsp, poppy seeds
- 1 tsp, dijon mustard
- salt and pepper – to taste
Preheat the oven to 350 degrees Fahrenheit. Spread the chopped pecans in a single layer over a lined baking sheet. Bake for 6-8 minutes until toasted.
Whisk all of the dressing ingredients together in a small bowl.
Prepare the salad ingredients. Thinly slice the red onion, and quarter the strawberries.
Place the spinach in each bowl and divide all the salad toppings between each bowl. Drizzle dressing over the top.
Serve and enjoy!