I had this salad at a brunch recently and I liked it so much I made it twice in a week!
8 ounces fresh torn spinach or baby spinach
1 1/2 to 2 cups cleaned and sliced strawberries
1/2 cup pecan halves or pieces, lightly toasted
2 to 3 ounces goat cheese or blue cheese, crumbled
.
Dressing
1/4 cup Canola oil or other salad oil (I used olive oil)
2 tablespoons balsamic vinegar
1 tablespoon plus 1 teaspoon granulated sugar
1/4 teaspoon dried tarragon
1/8 teaspoon each onion and garlic powder
dash dry mustard
Toss spinach with sliced strawberries, pecans, and cheese, if using.
Combine dressing ingredients in a jar; shake until well blended. When ready to serve, drizzle dressing over the salad and toss lightly.
