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Like so many spring and summer salads, it’s a perfect example of how fresh, in-season ingredients can combine to make a delicious dish in no time. This strawberry salad uses under 10 ingredients, but it still has an incredible mix of textures and flavors.
Ingredients
- Ten oz baby spinach
- One lb strawberries – sliced
- Five oz feta cheese – crumbled
- 1/3 small red onion – sliced
- 3/4 cups candied pecans
- Maple balsamic vinaigrette
Directions
- Add vinegar to a small saucepan
- Bring to a boil over medium heat and allow to boil until reduced by half (about 3 min)
- Pour into a jar or bowl, add olive oil, dijon mustard, honey, and whisk to blend while seasoning with salt and pepper to taste
- Thin with a little water if desired. Set aside.
Meet Allison Farrell
- Allison Farrell is an AmeriCorps VISTA Summer Associate hosted by the Ohio CDC. She has spent over ten years working in the food industry, most notably as an Operations Manager at a popular all-natural food stand at a campground and music venue.
- At the time of this recipe she was working with Trumbull Neighborhood Partnership’s GROW program in carrying out a children’s program at the Warren Farmer’s Market called the Power of Produce Club. Its purpose is to expand children’s tastebuds by trying new fruits and vegetables and empowering them to become market participants.
