Description
A vibrant salad bursting with fresh flavors, featuring strawberries, pecans, and feta, all drizzled with a delectable balsamic glaze.
Ingredients
Scale
- 10 oz baby spinach
- 3 cups strawberries, cleaned, hulled, and sliced
- 1 cup pecans, toasted (some chopped)
- ⅓ cup crumbled feta cheese
- 1 cup balsamic vinegar
- ¼ cup honey or brown sugar
Instructions
- In a small saucepan, combine the balsamic vinegar and honey (or brown sugar). Heat over medium until you bring it to a gentle boil. Then reduce the heat and let it simmer for about 10 minutes until it reduces by half. Remove it from the heat and let it cool; the glaze will thicken as it does.
- In a large mixing bowl, toss together the baby spinach, sliced strawberries, and crumbled feta cheese. Save the toasted pecans until just before serving to keep them crunchy.
- To serve, divide the salad into individual bowls. Top each bowl with the toasted pecans and drizzle the cooled balsamic glaze just before you dig in.
Notes
Choose high-quality ingredients for the best flavor. Store leftovers in an airtight container for 2-3 days without dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
Keywords: salad, summer recipe, strawberry salad, spinach salad, quick meal