Servings/Yield: Serves 4 - 6
8 ounces fresh torn spinach or baby spinach
1 ½ to 2 cups cleaned and sliced strawberries
½ cup pecan haves or pieces, lightly toasted
2 to 3 ounces goat cheese or blue cheese, crumbled, optional
¼ cup Canola oil or other salad oil
2 TBSP balsamic vinegar
1 TBSP plus 1 tsp. granulated sugar
¼ teaspoon dried tarragon
⅛ teaspoon onion powder
⅛ teaspoon garlic powder
dash dry mustard
Toss spinach with sliced strawberries, pecans and cheese, if using.
Combine dressing ingredients in a jar; shake until well blended. When ready to serve, drizzle dressing over the salad and toss lightly.
© Barbara Deitch 2020