Spinach and Berry Salad with Candied Pecans


Spinach and Berry Salad with Candied Pecans

This colorful salad is bursting with berries. Local candied pecans add great flavor. It’s great as a main dish with grilled chicken or salmon, or served as a side dish with your favorite seasonal main dish.

  • Author: Krush Digital


  1. 4 cups Scissortail Farms Spinach
  2. 4 cups Scissortail Farms Spring Mix
  3. 1 cup sliced strawberries
  4. 1 cup blackberries
  5. 1 cup blueberries
  6. 1 cup raspberries
  7. 1/2 cup feta cheese
  8. 1 cup Knight Pecan Farms Cinnamon Candied Pecans
  9. Raspberry Vinaigrette Dressing
  10. 1 1/2 cups raspberries, fresh or frozen
  11. 1/2 cup olive oil
  12. 1/4 cup red wine vinegar
  13. 1 small shallot, diced
  14. 1 teaspoon Seikel’s Oklahoma Gold Old Style Mustard
  15. 1 tablespoon Roark Acres Honey
  16. 1/4 tsp salt
  17. Pinch of fresh ground pepper
  1. Toss lettuce greens with berries, cheese and cinnamon pecans. Toss with Raspberry Vinaigrette,
    adding a little at a time until coated. You may have leftover dressing, which will keep, covered, in the
    refrigerator for a week.
  2. Raspberry Vinaigrette Dressing – Place all ingredients in a food processor, and blend for 30 seconds.

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