Berry Best Spinach Salad

 

Summer time is here! Have you noticed? This time of year, I can’t help but crave the fresh yumminess of fruits and veggies. If you like strawberry spinach salad, you’ll love this recipe. As I’ve been compiling recipes for my THM-compatible cookbook, I knew I wanted to include this recipe! This really is the “berry best” strawberry spinach salad.

 

Berry Best Spinach Salad

Berry Best Spinach Salad

Ingredients

    Candied Pecan Ingredients
  • 3 tablespoons butter (or refined coconut oil)
  • 3 tablespoons brown sugar substitute
  • 1 and 1/2 cup pecan halves
  • 1/2 teaspoon salt
    Salad Ingredients
  • 20 ounces fresh baby spinach - rinsed, dried, and torn into pieces
  • 1/2 red onion, sliced
  • 2 quart fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • 2 avocados, cut into bit-sized pieces
  • 1 (5 ounce) package of blue cheese crumbles (optional)
    Dressing Ingredients
  • 6 tablespoons sweetener of choice
  • 3/4 cup olive oil
  • 3/4 cup white vinegar
  • 3 tablespoons sugar free Dijon mustard
  • 6 garlic cloves, minced

Instructions

    Candied Pecans:
  1. Preheat oven to 350 degrees. In a small skillet, melt butter over medium heat. Stir in pecans, sweeter, and salt. Spread out on a cookie sheet and bake until lightly browned and crisp. Spread onto a sheet of parchment paper on the countertop and separate. Allow to cool.
    Dressing:
  1. Combine dressing ingredients in blender and blend until combined. Pour into mason jar or other container and set aside.
    Salad:
  1. In a large bowel, combine the spinach, onions, strawberries, and blueberries. Just before serving, add the avocados and pour about 1/2 of the dressing over the salad and toss. Allow it to set for a few minutes before adding more dressing, if needed. Top with cheese and candied nuts. Enjoy!
http://www.themullettfamily.com/recipes/berry-best-spinach-salad/

 

 

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Duane and Cindy Mullett
PO Box 275
Penrose, NC 28766
Email: themullettfamily@gmail.com
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