Very Berry Spinach Salad with Candied Pecans
 
 
Author:
Serves: 4-6 Servings
Ingredients
Salad:
  • 7 cups spinach, fresh
  • 1 cup strawberries
  • 1 cup blueberries
  • 1 cup blackberries
  • 1 cup kiwi pieces
  • ¼ cup red onion sliced
  • 4 oz crumbled feta cheese
Candied Pecans:
  • 1 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 egg white
  • 1 tablespoon water
  • 1 pound pecan halves
Lemon Poppy Seed Vinaigrette:
  • ¼ cup rice wine vinegar
  • ¼ cup honey
  • ½ cup olive oil
  • 1 tablespoon poppy seeds
  • 1 teaspoon dry mustard
  • 1 teaspoon lemon juice
  • Salt and Pepper to taste
Instructions
Salad:
  1. Wash and dry the spinach and remove any long stems.
  2. Wash and dry the berries.
  3. Slice strawberries.
  4. Peel and slice kiwi and cut the red onion.
  5. Mix the fruit and onion with the spinach. Add the candied pecans and feta cheese.
  6. Top with dressing before serving.
Candied Pecans:
  1. Preheat oven to 250ºF.
  2. Mix sugar, cinnamon, and salt together in a bowl.
  3. Whisk egg white and water together in a separate bowl until frothy.
  4. Add pecans to the egg white mixture and mix.
  5. Mix sugar mixture into pecan mixture until pecans are evenly coated.
  6. Spread coated pecans onto a baking sheet.
  7. Bake in the preheated oven for 1 hour. Stir every 15 minutes.
Lemon Poppy Seed Vinaigrette:
  1. Combine all ingredients into a small bowl.
  2. Whisk briskly until thoroughly combined. Pour into serving container.
  3. Refrigerate at least 30 minutes prior to serving.
Recipe by SoFabFood at https://sofabfood.com/berry-spinach-salad-candied-pecans/