1/2cupsunflower oil (or another light vegetable oil)
1/4cupred wine vinegar
FOR THE SALAD:
16ouncesstrawberrieswashed, hulled, & sliced
4ouncescrumbled feta cheese
Prepare the vinaigrette. Measure the oil, vinegar, water, lemon juice, sugar, and garlic salt into a Mason jar. Tightly screw on lid and shake vigorously until everything is thoroughly combined. Alternatively, you may whisk the ingredients together in a medium bowl.
Preheat oven to 350°. Spread pecans on sheet pan and bake for 7 to 10 minutes or until lightly toasted, watching carefully to prevent burning. Allow to cool and coarsely chop.
In a large salad bowl, layer the spinach, strawberries, pecans, and feta cheese. Just before serving, dress with Blush Wine Vinaigrette and toss until salad ingredients are evenly coated.
Toasting the pecans takes a few extra minutes, but it really is worth it as it brings out much more flavor and crunch.
Only use as much vinaigrette as needed to dress the salad. You will have some leftover.
Strawberry Spinach Salad with Feta, Toasted Pecans, & Blush Wine Vinaigrette https://www.fivehearthome.com/strawberry-spinach-salad-with-feta-toasted-pecans-blush-wine-vinaigrette/ All images & text copyright of Five Heart Home.