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Strawberry-Spinach Salad With Pecans and Blue Cheese

Serves: 2 to 4
Hands On Time: 
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Ingredients

1/3 cup coarsely chopped pecans
8 to 10 strawberries, stemmed and quartered
1 (5- or 6-ounce) bag baby spinach
1/2 cup cubed blue cheese
2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
Salt and freshly ground black pepper

Instructions

In a small skillet, toast the pecans over medium heat until fragrant, 3 to 5 minutes. Watching closely and shake the pan occasionally to prevent burning. Transfer to a bowl and let cool to room temperature.

In a large serving bowl, combine the toasted pecans with the spinach, strawberries, cheese, oil and vinegar. Toss thoroughly until the leaves are coated. Season to taste with salt and pepper and serve.


Nutrition

Per serving: 397 calories (percent of calories from fat, 84), 12 grams protein, 14 grams carbohydrates, 6 grams fiber, 37 grams fat (10 grams saturated), 25 milligrams cholesterol, 561 milligrams sodium.

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