- 10 ounces fresh spinach – rinsed
- 1 quart strawberries – sliced
- 1/4 cup candied pecans
- 3 green onions sliced
- ¼ cup goat cheese
- 1 avocado, sliced
- 2 TBS olive oil
- 1 TBS balsamic vinegar
- Salt to taste
- Pepper to taste
- In a large bowl, combine the spinach, strawberries, onions, goat cheese, avocado, and candied pecans. You can buy pecans already candied, or you can make your own by stirring pecans and sugar in a pan over low heat until the sugar melts. As soon as the sugar melts put the pecans on wax paper and allow them to cool.
- Wisk together olive oil, balsalmic vinegar, salt, and pepper. Toss with the salad
Serve with Mini Spinach & Mushroom Frittatas for a delicious group brunch!