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Strawberry Spinach Salad

by Deb Savas
(Billings Montana)

Photo by Deb Savas

Photo by Deb Savas


8 cups mix of Spinach and Romaine hearts
1 cup Strawberry quartered
1/2 cup dried cranberries
1/2 cup candied pecans
3 oz crumbled blue cheese
1 cup pecan halves or 2/3 cup pecan pieces
1/4 cup brown sugar
1 Tbl olive oil
1 Tbl balsamic vinegar


Stir brown sugar, olive oil, and balsamic vinegar in a large skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans and stir until nuts are toasted and syrup coats them evenly, 5-6 minutes. Cool completely on a sheet of wax paper or foil separating with a folk.

Wash and spin dry spinach leafs and Romaine lettuce. If large leafs, cut them in half. Slice the Romaine lettuce. Put in nice glass salad bowl. Add Strawberries, cranberries, nuts and blue cheese.

Add a vinagrette salad dressing of your choice and toss.

Time Saver: Nuts can be made in advance and stored in air tight container for up to a month.