Summer Salad Series

Ahh…summer eating is the best! We enjoy a lot of salads in the summer. They’re refreshing, a quick and easy side dish or a light dinner if served as an entrée. I’m excited to share a new one each week as part of my Summer Salad Series. First up is my Strawberry Spinach Salad.

Dressing:
1 cup/250ml olive oil
1/3 cup/80ml sugar
1/3 cup/80ml white vinegar
1 clove garlic
1 tsp/5ml dry mustard
1 tsp/5ml poppy seeds
Salt and pepper to taste

1 bag baby spinach
Sliced strawberries

Candied pecan halves:
Toss 1 cup/250ml pecan halves with 3 tbsp/45ml each melted butter and brown sugar. Stir in 1/2 tsp/2.5ml vanilla and a touch of cinnamon. Bake at 350 F for 8 to 10 mins.

Combine spinach, strawberries and pecans. Toss with desired amount of dressing. As an alternative, switch out the pecans for goat cheese!