Strawberry Spinach Salad is so easy to make for lunch or dinner! This salad is loaded with strawberries, bacon, crumbled cheese, pecans, and a simple dijon dressing!
10OuncePackage Baby SpinachWashed and Dried if necessary
8SlicesBaconCooked and Crumbled
2CupsStrawberriesSliced
1CupCandied Pecans
½CupGorgonzola Cheese
1Small Red OnionSliced
FOR THE DRESSING:
¼CupOlive Oil
2TablespoonsBalsamic Vinegar
2ClovesGarlicMinced
1teaspoonDijon Mustard
1teaspoonHoney
Salt & PepperTo Taste
Instructions
FOR THE SALAD:
Add the baby spinach to a large salad bowl, or divide between 4-6 individual containers if prepping ahead.
Add the crumbled bacon, sliced strawberries, pecans, cheese, and red onion evenly over the spinach.
Pour desired amount of dressing over the salad and toss gently to combine.
If prepping ahead, wait to add the dressing until ready to eat.
FOR THE DRESSING:
Add the olive oil, balsamic, garlic, mustard, honey, and salt and pepper to taste to a mason jar or any container with a lid.
Shake vigorously until well combined.
Notes
NOTE: You can substitute regular pecans, almonds, or cashews in place of the candied pecans if desired. You can also substitute the gorgonzola cheese with crumbled feta or goat cheese.NOTE: This salad once prepared will last stored in the refrigerator in airtight containers for up to 4 days. The dressing will last for up to one week. Do not add the dressing to the salad until you are ready to serve and eat.