Spinach Salad with Strawberries and Caramelized Pecans

  • Yield: 4 servings


Carmelized Pecans:
1tablespoon olive oil
1/2cup pecans
1tablespoon sugar
Spinach Salad:
4cups washed fresh spinach leaves
1pint strawberries, hulled and sliced
2tablespoons extra-virgin olive or walnut oil
2tablespoons raspberry or balsamic vinegar
Salt and freshly ground black pepper, to taste


  1. To make pecans: Heat oil over medium heat in a large nonstick saute pan or skillet. Add nuts and saute 1 to 2 minutes. Sprinkle sugar over nuts and continue to saute, stirring constantly, 1 minute until sugar melts, coats nuts and turns golden brown. Remove nuts to a plate to cool.
  2. To make salad: Toss spinach, berries, oil and vinegar in a large bowl and add salt, pepper and caramelized nuts. Serve immediately.

Nutritional Info *per serving

  • Calories 244
  • Fat 22g
  • Cholesterol 0mg
  • Sodium 26mg
  • Carbohydrate 13g
  • Fiber 4g
  • Protein 3g