Strawberry Spinach Salad The Idea Room Recipe Balsamic

Strawberry Spinach Salad The Idea Room Instructions. in a food processor or blender, mix together honey, balsamic vinegar, olive oil, apple cider vinegar and the strawberries. blend until smooth. add salt and pepper to taste. Instructions. in a large bowl, combine all salad ingredients. in a small jar, add all dressing ingredients and close tightly with the lid. shake vigorously until combined. just before serving, drizzle salad with dressing and toss until evenly coated.

Strawberry Spinach Salad The Idea Room Preheat ceramic non stick medium skillet on medium heat and add pecans. toast for about 3 minutes or until fragrant, stirring frequently. remove from heat immediately to prevent nuts from burning. in a small bowl, combine olive oil, maple syrup, balsamic vinegar, soy sauce and whisk with a fork. set aside. For the dressing, add balsamic vinegar, mustard, honey, garlic, salt and pepper to a small jar with a lid, or a small bowl. stir or whisk to combine. slowly pour in olive oil as you whisk, until emulsified, or add the oil to the jar, replace the lid securely and shake vigorously until completely blended. Melt butter in a medium saucepan over medium heat. add pecans, toss to coat. add sugar and stir for 5 minutes. the sugar will melt and coat the pecans. pour onto tray, spread out, allow to cool it will harden. to serve, place the spinach and half the strawberries in a bowl and drizzle over a bit of dressing. Toast the pecans, then chop them. my preferred toasting method is in the oven. place the sliced onions in a bowl of water. while they hang out, whisk the dressing ingredients together. add the spinach, strawberries, and onions to a serving bowl. drizzle some dressing over the top and toss.