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Strawberry-Spinach Salad With Pecans and Bleu Cheese

As posted on AJC.com

  • 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

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.


“Strawberry-Spinach Salad With Pecans and Bleu Cheese”