#Make It Tonight Monday
This salad is an interesting mix of flavours and ingredients; the combination of sweet, bitter and crunch make this salad a win! While the strawberries are sweet, the balsamic is bitter, and the pecans provided crunch with the spinach to make a harmonious experience in your mouth. I used a reduced fat goat cheese made my president’s choice blue menu, and you would never guess it was 40% reduced fat. This salad is great when paired with a good slice of Italian pizza and a glass of wine.
Recipe Borrowed from: http://southernfood.about.com/od/spinachsaladrecipes/r/bl60522d.htm
8 ounces of fresh spinach or baby spinach
1 1/2 – 2 cups of cleaned and cut strawberries
1/2 cup of toasted pecans
2-3 ounces of goat cheese or blue cheese
1/4 cup olive or canola oil
2 tablespoon of Balsamic Vinegar
1 tablespoon of sugar or Splenda (1/2 tbs)
1/4 tsp of oregano
1/8 tsp of each garlic powder, onion powder, and dry mustard
Toss spinach with sliced strawberries, pecans, and cheese.
Combine dressing ingredients in a jar; shake until blended.
When ready to serve salad, drizzle dressing over the salad and toss.
Thanks to my friend Alyssa for making this salad and bringing it to a potluck! super yum.