Welcome in spring with this Spinach Strawberry Salad with Balsamic Vinaigrette for a refreshing salad that celebrates the sweetness of the season.
In a small blender, combine the ingredients for the Balsamic Vinaigrette and set aside.
Roast the pecans at 400 degrees for 5-7 minutes, until lightly brown. Remove from oven and let cool.
Divide spinach between two plates and top with the remaining salad ingredients. Serve immediately with Balsamic Vinaigrette
Serving and Storing - This salad makes a great side to my Pomegranate Balsamic Portobello Steaks or Lemon Pepper Cauliflower Steaks. Or serve it as part of your Summer BBQ dishes for a light and refreshing springtime salad. This salad is best eaten within an hour of assembling as the avocados and strawberries will start to quickly brown. Leftover salad can be stored in an airtight container in the refrigerator to be eaten the next day.
Recipe Tips - This recipe will make extra Balsamic Vinaigrette. You can store the remaining dressing in an airtight container in the refrigerator for up to 2 weeks.