Thursday, June 10, 2021

Red, White, and Blue Salad with Candied Pecans

This salad is perfect for summer and its patriotic holidays, as well as being elegant, and super easy to assemble. Have your blueberries and strawberries washed and prepped ahead of time, as well as the baby spinach. Candied pecans are a breeze to make, you can find that recipe here, but don’t eat all of them before it’s time to serve your salad because they are quite tempting. Then, it’s nothing more than piling it up on a plate, and dressing it with the best balsamic vinaigrette ever. Or, you can serve the dressing on the side.

Red, White, and Blue Salad with Candied Pecans
1 bag fresh baby spinach
1 4-oz. container blueberries
1 small container strawberries
Candied pecans
Balsamic vinaigrette

Place ingredients, in order, on serving plates. Drizzle with vinaigrette, or serve it on the side.


Angie's Recipes said...

Those candied pecans are absolutely irresistible. My husband eats lots of salads, and he likes berries in them. This is a perfect one for him.

Linda said...

Exactly my kind of salad! Is that feta sprinkled around? I've had it with blue cheese and loved it too.

Gina said...

I think I need to put this on a future menu - might add a side of grilled chicken. I've been meaning to make more salads that involve fruit. Can't wait to try this one!

R's Rue said...