Spinach-strawberry salad w/ orange-dijon dressing

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

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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.