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Strawberry and spinach salad with pecans

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Ingredients for 4 servings:

  • 280 g spinach (baby spinach), fresh
  • 400 g strawberries, quartered
  • 100 g pecans
  • 80 g sugar
  • 1 tbsp salt
  • 100 ml oil
  • 3 tbsp poppy seeds
  • 3 tbsp raspberry vinegar
  • 1 tbsp red wine vinegar
  • pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the spinach and spin dry. Mix it with the quartered strawberries. Roast the pecans in a dry pan and let them cool. Then toss it with the salad. Make a dressing from the remaining ingredients and toss it with the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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