Strawberry-Spinach Salad with Honey Pecan Dressing

Serves: 5
Total Calories: 94


Honey Pecan Dressing:
1/3 cup light salad oil
3 tablespoons honey
1 tablespoon lemon juice
2 teaspoons vinegar
1 teaspoon soy sauce
1 teaspoon dill (optional)
1/3 cup pecans
2 tablespoons warm water
1 grated lemon rind
2 cloves garlic
1 spinach leaves
1 fresh strawberries
1 fresh mushrooms
1 slices of bacon, cooked crisp


Honey Pecan Dressing:
In a blender, mix all the ingredients until smooth. Chill thoroughly. This dressing can be made ahead and kept under refrigeration for up to 2 weeks.

Wash and vein the spinach leaves. Place sliced, fresh strawberries and mushrooms on top. Crumble some cooked, crisp bacon on top. Arrange on a plate and spoon Honey Pecan Dressing over the top.

Fun Fact: In mountaineering terminology, a fourteener is a mountain that exceeds 14,000 feet above mean sea level. There are only 68 such peaks in the continental United States—and 54 of them are in Colorado. Mount Elbert near Leadville is the highest point in Colorado at 14,433 feet.

Nutritional Facts:

Serves: 5
Total Calories: 94
Calories from Fat: 42

This Strawberry-Spinach Salad with Honey Pecan Dressing recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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