About
Light, airy, and tasty — sounds like the Summer Strawberry Spinach Salad is here to energize your lunchtime! Fresh spinach and plump strawberries love frolicking with savory, tangy blue cheese, and crunchy-sweet, candied pecans! When joined along with the Dijonnaise dressing, you'll know from the first bite there won't be a bit left over! Forkful after forkful, Summer Strawberry Spinach Salad is the breezy meal getaway everyone will be craving!
Ingredients
- 1/2 cup Vidalia onions, chopped
- 1/2 cup olive oil
- 3 tablespoons white balsamic vinegar
- 1 tablespoon plus 2 teaspoons granulated sugar
- 1 tablespoon mayonnaise
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1 (10-ounce) package fresh spinach
- 2 1/2 cups fresh strawberries, hulled and halved
- 1 cup blue cheese, crumbled
- 1 cup candied pecans, homemade or store-bought, chopped, can substitute pecan halves, toasted
Directions
Step 1 -In a blender or food processor, add the onions, the olive oil, the white balsamic vinegar, the sugar, the mayonnaise, the Dijon mustard, and the salt and process until creamy and smooth, about 1 minute.
Step 2 -On a large platter, layer the spinach, the strawberries, the blue cheese, and the candied pecans.
Step 3 -Evenly drizzle the salad with the dressing.
Step 4 -Serve.
