Stephanie’s Spinach Salad
4 cups spinach leaves, fresh from the garden
2 green onions, fresh from the garden
6 strawberries (this was on my wish-I-had-room-to-plant list, that and I couldn’t find any seeds)
Raspberries, blueberries, blackberries, or dried cranberries
1/2 cup pecans
1/4 cup sugar, options
Combine pecans and sugar in a small skillet and heat until sugar melts. Continue stirring pecans until sugar has covered evenly. Meanwhile, tear spinach leaves to bite-sized pieces. Chop the green onions and strawberries. Spread pecans on waxed paper until cool. Add all ingredients together, top with vinaigrette. Enjoy!
2/3 cup rice wine vinegar
1/3 cup orange juice
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 teaspoons minced garlic
Whisk together all ingredients; store in refrigerator.