About the Recipe
Say hello to fresh veggies and bright colors in this strawberry spinach salad!
It's the perfect side dish for Easter Brunch—sweet berries and crunchy pecans make it a beautiful whole lot of yum!
Ingredients
FOR THE DRESSING
1/3 c. extra-virgin olive oil
1/4 c. fresh lemon juice
3 tbsp. honey
1 tbsp. apple cider vinegar
1 tbsp. poppy seeds2 tsp. dijon mustard
1/2 tsp. salt1/4 tsp. ground black pepper
2 5-oz. containers baby spinach (can add other greens such as arugula or romaine)
1 lb. strawberries, halved or sliced
1 15 oz. Can, Mandarin Oranges
1 1/2 c. chopped pecans, toasted
4 oz. goat cheese, crumbled
Preparation
For the dressing: In a small jar, combine the olive oil, lemon juice, honey, vinegar, poppy seeds, mustard, salt, and pepper. Seal the jar; shake vigorously to combine. Set aside.
For the salad: Just before serving, add the spinach to a large bowl or platter; top with half of the strawberries and orange slices. Drizzle with half of the dressing; gently toss to coat. Top the salad with the remaining berries, orange slices, pecans, and goat cheese. Drizzle with your desired amount of the remaining dressing, and serve the remainder on the side, if you like.
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