½ c. pecan halves, toasted
1 bag fresh spinach
12 fresh strawberries, washed and halved
1 package goat cheese (113g or 4 oz), crumbled
Dressing (makes enough for two salads)
½ c. sugar
1 tbsp. poppy seeds
1½ tsp. chopped red onion
2 tbsp. sesame seeds
½ tsp. Worchestershire sauce
¼ tsp. paprika
½ c. + 2 tbsp. olive oil
¼ c. apple cider vinegar
Preheat oven to 350°F. Place pecans on a lined baking sheet in a single layer, toasting for 5 to 10 minutes. Stir or shake pan to ensure even browning.
In a large bowl, place spinach leaves and strawberries. Crumble goat cheese on top leaves and berries, and sprinkle on pecans.
In a bowl or salad dressing bottle, blend together sugar, poppy seeds, onion, Worchestershire sauce, paprika, olive oil and apple cider vinegar. Before serving, mix dressing well and pour over salad to taste.
Feel free to experiment with this salad – add sliced hard-boiled egg, chopped roasted chicken, sliced avocado, feta cheese, blackberries, and mandarin orange segments are all great additions.