Captivate Cooking: Strawberry-Spinach Salad With Pecans and Bleu Cheese

Strawberry-Spinach Salad With Pecans and Bleu Cheese

As posted on AJC.com

Ingredients:

1/3 cup coarsely chopped pecans 8 to 10 strawberries, stemmed and quartered
1 5- or 6-ounce bag washed baby spinach
1/2 cup cubed bleu cheese (or feta cheese) bottled in oil with spices,
plus 1/4 cup oil from the bottle 1 teaspoon balsamic vinegar, or to taste

Instructions:
In a small skillet over medium heat, toast pecans over medium heat for 3 to 5 minutes, or until fragrant, watching closely and shaking the pan occasionally to prevent burning. In a large serving bowl, combine strawberries, spinach, pecans, cheese and oil. Toss thoroughly until leaves are coated. Add vinegar and toss again. Season with salt and pepper and toss again.

This entry was posted by Jacqui Pini, on Thursday, April 9, 2009. You can leave your response .

Strawberry-Spinach Salad With Pecans and Bleu Cheese

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“Strawberry-Spinach Salad With Pecans and Bleu Cheese”