Recipe: Fresh Strawberry & Spinach Salad

This story originally appeared in the Spring issue of Cincinnati Health & Life Magazine

Servings: 6

Ingredients:

• ¼ cup pecans
• ¼ cup rice vinegar
• 2 Tbs. sugar
• 2 tsp. poppy seeds
• ½ tsp. dry mustard
• Salt and freshly ground pepper
• ¾ cup grapeseed oil
• 6 cups baby spinach leaves
• 2 cups strawberries, hulledand halved

Directions:

In a dry frying pan, toast the pecans over mediumlowheat, stirring, until fragrant and starting tobrown, about 5 minutes. Pour onto a plate to cool,then coarsely chop and set aside.

To make the vinaigrette, in a small bowl, whisk togetherthe vinegar, sugar, poppy seeds, dry mustard,and a pinch each of salt and pepper. Add the oil ina thin stream, whisking constantly until the dressingis well blended.

In a large bowl, toss together the spinach, strawberriesand pecans. Add half of the vinaigrette and tossgently to coat. Add more vinaigrette as needed (youmay not need all of it), and serve.

It is easy to love this popular combination. Lightand delicious, it is best prepared when strawberriesare at their early-summer peak. The dressing isslightly sweet, and the poppy seeds and choppedpecans add nice texture. Goat cheese, ricottasalata or feta cheese would make a great addition.