Print
Spinach and Rocket Salad with Strawberry Vinaigrette Recipe
Fresh strawberries bring a naturally sweet twist to Spinach and Rocket Salad with Strawberry Vinaigrette, pairing perfectly with baby spinach, peppery rocket, and crunchy toasted pecans.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 to 6
Ingredients
For the Salad
- 150 g – 5 oz fresh baby spinach and rocket (arugula) mix
- 225 g – 1 ½ cups strawberries – cut lengthwise into thick slices
- 50 g – ½ cup pecan halves
For the Dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp strawberry balsamic vinegar
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
-
In a frying pan over medium heat, lightly toast the pecan halves until just golden brown. Remove them from the heat and let them cool.
-
Add the strawberry balsamic vinegar, extra virgin olive oil, salt, and pepper to a small jar. Secure the lid and shake well until the dressing is thoroughly combined.
-
Place the spinach, rocket, strawberries, and toasted pecans in a large bowl. Pour the dressing over the salad and toss gently until everything is evenly coated.
-
Serve immediately.