Strawberry Spinach Salad with Poppy Seed Vinaigrette
10 min·American
Strawberry Spinach Salad with Poppy Seed Vinaigrette
Ingredients
Salad
- 1/2 cup raw pecans
- 1 egg white, optional
- 2 tablespoons sugar, optional
- 10 ounces baby spinach
- 1/4 cup goat cheese
- 1 pound strawberries, hulled quartered
Poppy Seed Vinaigrette
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 2 teaspoons sugar
- 1/2 tablespoon poppy seeds
Instructions
11 steps
- 1
Preheat the oven to 350 degrees F.
- 2
Lightly oil an 8×8 baking dish or coat with nonstick spray.
- 3
To caramelize the pecans, combine the pecans and egg white in small bowl.
- 4
Remove the pecans with a fork, draining off as much of the egg white as possible.
- 5
Place the pecans onto the prepared baking dish; sprinkle with sugar and gently toss to coat.
- 6
Place into oven and bake for 10 minutes, or until the pecans are dry.
10 min - 7
Let cool completely.
- 8
To make the vinaigrette, whisk together the olive oil, vinegar, lemon juice, sugar and poppy seeds in a small bowl.
- 9
To assemble the salad, place the spinach in a large bowl; top with the goat cheese, strawberries and pecans.
- 10
Pour the dressing on top of the salad and gently toss to combine.
- 11
Serve immediately.
Progress
0 / 11 steps
