Strawberry-spinach salad



10 min


4 to 8 servings 2/3 cup (150 mL) dressing

* PLUS Cooking time: 5 minutes
Strawberry-spinach salad

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  • 1/3 cup chopped pecans , toasted (optional)
  • 1 pint strawberries , stems removed
  • 8 cups baby spinach
  • 2 green onions , thinly sliced
  • 1/4 cup bottled blue cheese salad dressing
  • 1/4 cup crumbled blue cheese , or stilton (optional)


  • Place pecans in a small, ungreased frying pan over medium heat. Stir often until fragrant, 5 to 7 minutes. Or spread nuts in a pie plate and toast in centre of a preheated 350F (180C) oven, stirring occasionally, 5 to 10 minutes. Let cool.
  • Slice three-quarters of strawberries into quarters and place in a large salad bowl. Add spinach, onions and pecans. Toss until evenly mixed. Coarsely chop remaining berries and place in bowl of a food processor. Add dressing, then whirl just until blended, leaving some berries chunky. Dressing will be quite thick. Just before serving, pour dressing over salad and toss to evenly coat. Crumble cheese overtop.

Nutrition (per serving)

  • Calories
  • 61,
  • Protein
  • 2.1 g,
  • Carbohydrates
  • 5.6 g,
  • Fat
  • 4.1 g,
  • Fibre
  • 2.4 g,
  • Sodium
  • 135 mg.

Juicy strawberries are the star attraction in this glamorous salad.

Express salad

Buy a few bags of cleaned baby spinach. Instead of whirling strawberries with dressing, use store-bought, bottled blue cheese dressing. Skip toasting of nuts or omit nuts altogether.

Make ahead

Toast nuts and store in an airtight container at room temperature. Combine quartered berries, spinach and onions in a large salad bowl. Cover with plastic wrap and refrigerate. Prepare dressing. Cover and refrigerate up to 2 days. Toss all together just before serving.