Ingredients
Scale
- 10 oz baby spinach
- 5 oz strawberries (hulled and sliced)
- 3 oz blueberries (about ½ cup)
- 2 oz pecans (halved or chopped)
- 1 ½ oz sliced red onion (about ¼ medium onion)
- ½ cup feta cheese (crumbled or diced small)
- 5 tablespoons extra virgin olive oil
- 2 teaspoons balsamic vinegar
- 2 teaspoons honey
- ½ teaspoon Dijon mustard (optional)
- Salt and pepper to taste
Instructions
- Soak sliced red onions in cold water to reduce sharpness.
- Toast pecans in a dry skillet over medium-low heat for about 2 minutes until lightly browned.
- Whisk together olive oil, balsamic vinegar, honey, Dijon mustard (if using), salt, and pepper in a small bowl to create the dressing.
- In a large mixing bowl, combine spinach, strawberries, blueberries, toasted pecans, crumbled feta cheese, and drained red onions.
- Drizzle two-thirds of the dressing over the salad and toss gently to coat.
- Serve immediately for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg