Ingredients
Balsamic Dressing
- 1 cup balsamic vinegar
- ¼ cup honey or brown sugar
Spinach Strawberry Salad
- 10 oz baby spinach fresh
- 3 cups strawberries cleaned and hulled, sliced
- 1 cup blueberries
- ⅓ cup feta cheese crumbled
- 1 cup pecans toasted, some of them chopped
Instructions
Salad Dressing – Balsamic Glaze
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In a small saucepan, heat balsamic vinegar and honey over medium heat.
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Bring to a gentle boil, reduce heat to simmer and cook, stirring, until the mixture thickens and reduces by about half (about 10 or so minutes).
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Remove from heat and pour the balsamic glaze into a heat-proof bowl to cool off. The glaze will get thicker as it cools off.
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Consistency should be thick enough to coat the back of the spoon but should not be overly thick.
Salad
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In a large bowl, combine all of the salad ingredients, except the pecans. Toss to combine.
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Divide the salad into individual serving bowls.
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Top each serving bowl with whole and chopped toasted pecans.
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Drizzle the top of the salad in each bowl with balsamic glaze.
Nutrition
Calories: 264kcal | Carbohydrates: 32g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 144mg | Potassium: 521mg | Fiber: 5g | Sugar: 25g | Vitamin A: 4497IU | Vitamin C: 58mg | Calcium: 125mg | Iron: 2mg
