Fun With Food: Strawberry Spinach Salad with Candied Pecans and Balsamic Vinaigrette

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  • 3 cups baby spinach

  • 1 cup sliced strawberries
  • 1 egg
  • 1 cup raw pecans
  • ⅛ cup brown sugar
  • 1 tsp kosher salt
  • ¾ cup olive oil
  • ¼ cup balsamic vinegar
  • 2 teaspoons dark brown sugar
  • 1 tablespoon chopped garlic
  • ½ teaspoon salt
  • ½  teaspoon freshly ground black pepper



  1. To candy the pecans, preheat the oven to 300F. In a bowl beat the egg. Stir in the sugar, and salt and then pecans, toss to coat. On a parchment lined sheet lay out pecans in a single layer. Discard extra coating. Bake for 30 minutes, cool on a rack.
  2. In a jar shake together vinegar, olive oil, brown sugar, garlic, salt and pepper. In a salad bowl toss together greens, strawberries and pecans. Toss with dressing and serve.

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