1 C pecan halves (or walnut pieces)
1 Package fresh baby leaf spinach
Crumbled blue cheese
Purple Onions, sliced and separated into rings
1 Pint fresh strawberries
1 12oz. Bottle Brianna’s Blush Wine Strawberry Vinaigrette
Roast pecans at 300° for 10 to 15 minutes. Toss pecans, spinach, blue cheese, onions and strawberries in salad bowl. Add desired amount of vinaigrette and toss to coat.
This has been a hit each time I’ve served it. Recipe compliments of “Warm Welcomes, River Road Recipes IV” – a must have cookbook!
From Carol's Kitchen 