- Serves: 4
- Ingredient Notes: Vegetarian, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free
Ingredients
Strawberry Spinach Salad
- 4 cups baby spinach leaves
- 1 1/2 cups sliced strawberries
- 1/2 small red onion, thinly sliced
Sesame Spiced Pecans
- 1/2 cup pecans
- 2 tablespoons melted butter
- 2 tablespoons brown sugar
- Pinch of cayenne pepper
- Sea salt to taste
- 1 tablespoon sesame seeds
Honey Ginger Vinaigrette
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 1 teaspoon freshly minced ginger
- 1 tablespoon Thai sweet chili sauce
- 1 tablespoon toasted sesame seeds
- Salt and freshly ground pepper to taste
- 1/2 cup extra virgin olive oil
Directions
Toss the spinach with the strawberries, pecans and red onion rings. Drizzle with the dressing, toss lightly and serve immediately.
Note: On the show we garnished the salad with lemon slices and fresh lavender blossoms for a summery look!
Sesame Spiced Pecans
Preheat your oven to 350° F. Place the pecans in a mixing bowl. Combine the butter, brown sugar, cayenne, sea salt and sesame seeds, and pour over the pecans. Toss to coat well. Line a baking sheet with parchment paper and spread the pecans out in a single layer. Roast in the oven for about 15 minutes, stirring them occasionally.
Honey Ginger Vinaigrette
Combine all of the ingredients except the oil in a bowl. Pour the oil in a thin stream into the vinegar mixture, mixing it with a wire whisk, until well blended.
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