Recipe of the month: Spinach strawberry salad

Prep time: 15 minutes
Cook: 10 minutes
Total time: 25 minutes
Servings: 6

Ingredients for the strawberry spinach salad:

• 3/4 cup raw pecans
• 1/2 small red onion, very thinly sliced
• 10 ounces fresh baby spinach
• 1 quart strawberries hulled and quartered (about 1 pound)
• 3/4 cup crumbled feta cheese

For the poppy seed dressing:

• 1/4 cup balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons poppy seeds
• 1 1/2 tablespoons honey
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper

Directions:

1. Toast the pecans: Preheat the oven to 350 degrees. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. Transfer to a cutting board and roughly chop.

2. Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad.

   Prepare the dressing: In small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients—vinegar, oil, poppy seeds, honey, mustard, salt, and pepper.

3. Assemble the salad: Place the spinach in a large serving bowl. Add the strawberries. Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves. Add the feta and pecans. Toss lightly to combine. Serve immediately.