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Strawberry Salad with Cinnamon Vinaigrette

Strawberry Salad with Cinnamon VinaigretteDownload

”Two strawberry and pecan salads??? Yes, actually, and you’re welcome! Both of these salads are sure to be a wonderful addition to your recipe stash. But which one to try first? The Strawberry Feta Salad with Candied Pecans takes a little more time to prepare and is bright and bold with its flavors. The Strawberry Salad with Cinnamon Vinaigrette is a little faster to throw together, and though it doesn’t pack as much of a punch, the cinnamon vinaigrette is incredibly flavorful! We are a house divided on which one is better. You be the judge.”
– Bobbie Jo

IngredientsDirections

For the salad:
1 – 11oz. can mandarin
oranges, drained
1-pint fresh strawberries,
stemmed and halved
1 small red onion, thinly
sliced
1/2 cup coarsely chopped
SWP Pecans (pieces or
halves),
1 avocado, thinly sliced
(optional)
1 – 10oz. package romaine
lettuce, roughly chopped

For the vinaigrette:
1/3 cup extra virgin olive oil
1/3 cup champagne vinegar
1 tablespoon honey or
maple syrup, optional
1/2 teaspoon salt
1/2 teaspoon ground
cinnamon
1/4 teaspoon pepper


1. Combine all vinaigrette ingredients in a small mixing bowl and whisk well.
Cover and let chill in fridge while you prepare the salad.
2. In a 350 degrees oven, toast pecans on a cookie sheet lined with
parchment paper for about 5 minutes. Let cool.
3. Then, in a large salad bowl combine all salad ingredients and drizzle with
vinaigrette.

**Note: Do not put vinaigrette on salad until ready to serve.











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