Rye Free Classic Strawberry Spinach Salad

Total time20 min

Prep time15 min

Cook time5 min

Rye Free Classic Strawberry Spinach Salad

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Ingredients

4 servings

For the candied pecans

½ cup pecan halves
1 tbsp granulated sugar
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1 pinch salt

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
1 tbsp honey
1 tsp dijon mustard
1 tsp poppy seeds
¼ tsp salt
⅛ tsp black pepper

For the salad

5 oz baby spinach
1 lb fresh strawberries, hulled and sliced
¼ medium red onion, very thinly sliced
3 oz feta cheese, crumbled

Instructions

1
Heat a small skillet over medium heat. Add the pecan halves, granulated sugar, and pinch of salt, stirring constantly until the sugar melts and coats the pecans and they turn a deep golden brown, about 3–4 minutes — watch closely, as the sugar can burn quickly. Immediately transfer to a piece of parchment paper or a lightly oiled plate and spread in a single layer to cool completely, about 5 minutes.
2
In a small bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, poppy seeds, salt, and black pepper until the dressing is smooth and emulsified.

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