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INGREDIENTS:
- 8 ounces fresh torn spinach or baby spinach
- 1 1/2 to 2 cups cleaned and sliced strawberries
- 1/2 cup pecan halves or pieces, lightly toasted
- 2 to 3 ounces goat cheese or blue cheese, crumbled, optional
- .
- Dressing
- 1/4 cup Canola oil or other salad oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon plus 1 teaspoon granulated sugar
- 1/4 teaspoon dried tarragon
- 1/8 teaspoon each onion and garlic powder
- dash dry mustard
PREPARATION:
Combine dressing ingredients in a jar; shake until well blended. When ready to serve, drizzle dressing over the salad and toss lightly.
Serves 4 to 6.
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