Best Ever Strawberry Spinach Salad

This is one of my most favorite salads. The combo between the sweet (strawberries) and the savory blue cheese is really fantastic. It's not low carb (thanks strawberries) - but it's still one great salad. If you plan correctly, having the strawberries could keep you within your carb limit.

Best Ever Strawberry Spinach Salad
Recipe from Theslowroasteditalian.com

Photo from The Slow Roasted Italian site.
It's a great photo.

Serves 6 (That's a lie. It really serves more like 4 - but its because the salad is so good that you take bigger helpings.)

Candied Pecan Ingredients [JW note: I just buy the candied pecans. It's quicker.]
1 T butter
1 T packed light brown sugar
1/2 c pecan halves
pinch salt

Dressing Ingredients
2 T granulated sugar
1/4 c extra light tasting olive oil
1/4 c white wine vinegar
1 T Dijon mustard
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika

Salad Ingredients
10 ounces fresh baby spinach - rinsed, dried and torn into bite-size pieces
1/4 small red onion sliced
1 quart fresh strawberries, hulled and quartered
1/2 c fresh blueberries
1/2 (5 ounce) package blue cheese crumbles

Place a silpat mat or a sheet of parchment paper on the counter top to dry the pecans.

In a small skillet over medium heat melt butter. Add pecans, sugar and salt. Stir until pecans are well coated. Stir until the sugar caramelizes, about 3-5 minutes.

Spread onto silpat or parchment paper. Separate pecans. Allow to cool.

Meanwhile: in a pint size mason jar combine dressing ingredients. Seal and shake until well combined. Set aside on the counter.

In a large bowl combine the spinach, onions, strawberries and blueberries. Pour about 1/2 of dressing over salad, and toss. Top with cheese and candied nuts. Serve remaining dressing on the side.

Refrigerate for 15 minutes before serving (or serve immediately).

Add sliced grilled chicken for a fabulous summer meal.