Spinach salad with strawberries and pecans.
5 cups fresh spinach (about 1 pound), washed and torn into 2” pieces
2 cups sliced fresh strawberries
1/2 cup of thinly sliced red onion
2 ounces Gouda, Asiago or other semi-hard cheese, grated or cut into thin strips
1/3 cup toasted pecans (to toast, place pecan halves in skillet over med. heat until very lightly browned, approx. 5 min.)
2 tablespoon olive oil
1 tablespoon lime juice (fresh or bottled)
1 tablespoon honey
1 tablespoon water
1/4 teaspoon ground ginger
Toss together spinach, strawberries, onion, cheese, and toasted pecans. Mix and whisk dressing ingredients; pour over spinach mixture and toss just before serving. Serves 4-6.