Ingredients
- 2 1/2 tablespoons strawberry vinegar
- 3 tablespoons olive oil
- 5 oz baby spinach (8 cups)
- 1/2 lb strawberries, cut lengthwise into thick slices (1 1/2 cups)
- 1/2 cup pecan halves (3 1/2 ounces), toasted (see Tips) and cooled
Description
Spinach And Strawberry Salad Had Its Moment In The ’80s, But This Version Will Surprise You With Its Refinement.
Gourmet Magazine
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