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Tuesday, May 3, 2016

Fresh strawberry and pecan salad

Thursday, May 27, 2010

Celebrate spring with my favorite salad -- a treat for the taste as well as the eye -- and chock full of nutrition.

Yes, it is baby spinach salad with strawberries and pecans. Great for a reception, a family dinner or a pretty luncheon. A quick eye will spot the Vitamin A in the spinach and the Vitamin C in the strawberries (one cup has 140 percent of your daily requirement -- and also abundant flavinoids), but you don't forget the pecans, a good source of omega 3s for heart health.

These tasty tidbits also cut cravings for high fat salty snacks in the late afternoon. The dressing has the tantalizing tang of honey and mustard, but keeps the amount light and lively.


* 1/3 cup pecans,

* 4 cups baby spinach,

* 1 cup strawberries, sliced,

* 1/2 red onion sliced thin, with slices halved,

* 1 tablespoon vinegar (white or balsamic),

* 1 teaspoon Dijon mustard,

* 1 teaspoon honey or Splenda, and

* 3 tablespoons extra virgin olive oil.


Wash and dry the spinach, strawberries and onions. Slice the strawberries.

Prepare the dressing by placing the vinegar, mustard and honey in a mixing bowl. Slowly whisk in the oil until all is incorporated.

Place spinach in a large bowl. Add strawberries, halved onion slices, pecans and dressing. Toss to coat.

Enjoy in good health.

Number of servings: Four.

There is an Indiana Extension Homemaker Club near you. Call the Purdue Extension Office for more information.