Name: Spinach-strawberry salad w/ orange-dijon dressing
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: En
Ingredients: 7 cups ready-to-eat baby spinach; 1/2 pint strawberries (1 cup) sliced; 3/4 cup Sweetly Spiced Crispy Pecans or Walnuts (as shown); Orange-Dijon Dressing; 1/4 cup extra-virgin olive oil; 2 tablespoons flax seed oil; 2 tablespoons apple cider vinegar; 2 tablespoons orange juice; 1 tablespoon honey; 1 teaspoon Dijon mustard; 1 teaspoon orange zest minced; 1/2 teaspoon sea salt; 2 teaspoons fresh parsley chopped (dried herbs can also be used); 1/4 teaspoon pepper; 1 dash hot sauce

Ingredients

7 cups ready-to-eat baby spinach
1/2 pint strawberries (1 cup) sliced
3/4 cup Sweetly Spiced Crispy Pecans or Walnuts (as shown)
Orange-Dijon Dressing
1/4 cup extra-virgin olive oil
2 tablespoons flax seed oil
2 tablespoons apple cider vinegar
2 tablespoons orange juice
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon orange zest minced
1/2 teaspoon sea salt
2 teaspoons fresh parsley chopped (dried herbs can also be used)
1/4 teaspoon pepper
1 dash hot sauce

Preparation

Prepare dressing by mixing the ingredients in a cruet or jar with a lid and shake. Refrigerate for 15-20 minutes before serving.

Tear any large spinach leaves into bite-size pieces. Layer the spinach leaves in the bottom of a large bowl with the strawberries and nuts on top. Pour the dressing over the salad ingredients, and toss. Serve immediately.