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Strawberry Spinach Salad with Pecans and Balsamic Vinegar


A perfect simple spring time salad!

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  • 1/2 cup Balsamic Vinegar
  • 1 large bunch of spinach, washed
  • 1 pint of strawberries, washed, hulled and sliced
  • 1/2 cup chopped pecans


Servings 6


Step 1

Put Balsamic vinegar in a small pan. Bring to a boil over medium high heat. Boil until the vinegar becomes thick and syrup like(about 10 minutes.) Remove from the heat to cool and chill in the refrigerator.

Roast pecans on a baking sheet in a 350F oven until light toasted (about 10 minutes,) turning occasionally. Remove from the oven to cool.

Tear spinach and toss lightly in a large bowl with the strawberries, pecans, and reduced balsamic vinegar. Serve.


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