Strawberries are a bargain right now! One of the favorite fruits of all time; they are on sale regularly at this point. The previous recipe for Simply Sweetened Strawberries is great for a cheesecake, an angel food cake or a pound cake topping or on their own with some whipped cream. However, it’s nice to have some other options when this wonderful fruit is such a bargain. Combining strawberries and spinach has become a new classic. This salad goes together quickly and easily and the flavors blend beautifully. This salad is delicious with or without feta cheese, depending on your preference.

2 – 6 ounce bags baby spinach
1   pound strawberries, sliced
1/2  cup pecan pieces, toasted*
4  ounces of crumbled feta cheese
Raspberry Vinaigrette or your favorite Balsamic Vinaigrette
salt and pepper to taste

Drizzle with vinaigrette and toss until well blended. Season to taste with salt and pepper. Place on serving platter. Sprinkle with feta cheese crumbles just before serving. Makes 6-8 Servings. Enjoy!

*Toasting Pecans: While many consumers feel that raw nuts have health benefits, I feel that toasting nuts allows for more flavor and crispness. It is a simple process and can be done in a regular oven or a toaster oven. They will become aromatic just as they are finishing. Be sure to set a timer as those few minutes go by quickly. (In other words, I’ve burned a few batches.) Preheat regular oven or toaster oven to 350 F. Place pecans in a single layer on a baking sheet. In regular oven, toast for 3-5 minutes, stirring once. In a toaster oven, toast for 2-3 minutes, stirring once or until lightly browned aromatic.