MuskogeePhoenix.com, Muskogee, OK

Features

April 23, 2013

Spring crops abundant at market

(Continued)

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.)

Dressing:

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.

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