Strawberry and Spinach Salad with Pecans

Makes: 4 Salads



1 cup hulled and sliced strawberries, divided

2 Tbsp Flying Olive Strawberry Balsamic Vinegar

1 tsp dried basil, more to taste or 2 tsp fresh basil

1 Tbsp Flying Olive Basil Extra Virgin Olive Oil

1 teaspoon sugar

Kosher salt and freshly ground black pepper


8 oz baby spinach, washed and dried

1/4 cup crumbled feta or goat cheese

1/4 cup pecan pieces

2 Tbsp finely sliced fresh basil leaves


For the dressing:

Add 3/4 cup strawberries, Flying Olive Strawberry Balsamic Vinegar, Flying Olive Basil Extra Virgin Olive Oil, dried basil, sugar, and a pinch of salt and pepper to a food processor and blend until smooth.  Set aside to blend flavors.

For the salad:

Divided the spinach between 4 salad plates (or make in a large salad bowl).  Sprinkle on the cheese and add the remaining sliced strawberries.  Pour dressing and top with the pecan pieces.  Add a few chopped basil leaves and serve.

Submitted by Barb L.