A classic for a reason.
Tossed Spinach Salad
La Cuisine
4
25 minutes
5 minutes
American
Salads
No glazed pecans? No problem. Use plain, another nut, or try roasted pumpkin seeds.
Ingredients
- 10 oz baby spinach
- 1 medium pear, sliced or 6 oz strawberries, quartered
- 1/4 cup dried cranberries
- 1/4 cup feta, crumbled
- 1/4 cup honey-glazed pecans, chopped
For the Vinaigrette
- ¼ cup canola oil
- 2 tbsp sugar
- 2 tbsp apple cider vinegar
- 1 tbsp minced fresh parsley
- ¼ tsp salt
- Dash hot sauce
Directions
- Combine the salad ingredients in a large bowl.
- Whisk the vinaigrette ingredients in a small bowl, or use a dressing shaker to combine thoroughly.
- Just before serving, pour the vinagrette over the salad, tossing to coat.
- There will be plenty of dressing left over for another day - try to use within 10 days.