Hear ye, hear ye! Let it be known that I, Lauren from the Speckled Spork, am posting a salad recipe. I know we’re nearly five months in, and this is my first salad post, but it’s better late than never, as they say. Perhaps with this post I can also dispel the totally unfounded rumor (please disregard all previous posts) that all we eat over here are carbs. I mean, I ate a carrot just last month. Or was it the month before? Whatever. That’s not important. What is important is that this is a delicious salad and one I’ve been making for years. The tangy Gorgonzola cheese with the sweet strawberries, honey balsamic vinaigrette, and crunchy pecans make this one delicious medley. You can substitute feta cheese if you’re not a Gorgonzola fan. Stay tuned for when I post the next salad recipe in another five months! Bon Appetit!
1 bunch fresh spinach
1 cup sliced fresh strawberries, sliced
1/2 cup crumbled Gorgonzola cheese
1/2 cup pecans, chopped
1/4 cup balsamic vinegar
2 tablespoons honey
1/2 cup olive oil
salt and ground pepper to taste
Combine the spinach, strawberries, cheese, and pecans in a large bowl.
Mix the balsamic vinegar and honey together in a bowl. Whisk in the olive oil. Season with salt and pepper. Drizzle the dressing over the salad right before serving.
Adapted from allrecipes.com: https://www.allrecipes.com/recipe/214901/strawberry-and-spinach-salad-with-honey-balsamic-vinaigrette/.