A great salad for the Spring and Summer. Candied pecans, avocado, and feta cheese make it even more delicious. Adapted from The Slow Roasted Italian.
In a small skillet over medium heat, melt the butter. Add the pecans, sugar and salt. Stir until the pecans are well coated. Stir until the sugar caramelizes, about 3-5 minutes. Spread over a piece of wax paper or parchment paper to cool, separating pecans.
In a measuring cup, combine the dressing ingredients and whisk to combine.
In a large bowl, combine the spinach onions, strawberries and blueberries. Pour about ½ of the dressing over the salad and toss, whisking again if the dressing has separated before pouring over the salad. Top with the avocado, feta cheese and candied pecans. Serve the remaining dressing on the side.
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Lynn's Recipes | April 2017