Strawberry Spinach Salad with Feta and Toasted Pecans | 31Daily.com

INGREDIENTS

Salad:

12 ounces baby spinach
16 ounces strawberries, quartered
1/2 cup crumbled feta cheese
1 cup toasted pecans

Dressing:

1/2 cup olive oil
1/4 cup vinegar (white, red, apple cider, balsamic)
3 tablespoons coconut sugar
1 teaspoon poppy seeds
1/2 teaspoon Dijon mustard
salt and pepper to taste

INSTRUCTIONS

Prepare the Sweet Poppy Seed Dressing and set aside.
In a salad bowl, combine the spinach, strawberries, crumbled feta, and toasted pecans. Pour the salad over the greens and toss until evenly coated.

NOTES

To toast the pecans in a dry skillet, heat a small skillet over medium-low heat. Add the pecans and toast until fragrant, about 10 to 15 minutes. Stir often to prevent scorching.

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