02 Oct Spinach Salad
This salad combines the sweet of the strawberries and the pecans with the sour tang of the vinaigrette.
4 cups packed spinach leaves, stems removed
1 cup sliced strawberries
½ cup red onion, sliced into rings
1 cup toasted, sugared pecan halves
2 Tbsp butter
¼ cup sugar
2 Tbs. red wine vinegar
2 tsp Dijon mustard
½ tsp kosher salt
1/3 cup olive oil
Whisk together vinaigrette ingredients, leaving out the olive oil. Then, gradually whisk in the oil.
Sugar Pecans: In a heavy skillet melt 2 Tbsp. butter; add ¼ cup sugar and pecans. Place over medium heat and stir constantly until pecans begin to caramelize. Remove and use wax paper to drain.
Next, combine all salad ingredients and toss with vinaigrette dressing.
Recipe courtesy of Sandra Karcher, Heifer Village Volunteer
To learn more about volunteering with Heifer International please check out www.heifer.org/volunteer