Bob's Spinach Salad with Strawberries & Pecans

Spinach Salad (from Diana Rattray)

• 1/2 lb of torn spinach or baby spinach (I used Arugula)


• 1 1/2 to 2 cups cleaned and sliced strawberries (I used local organic)


• 1/2 cup Pecan halves or pieces, lightly toasted


• 2 to 3 ounces of goat cheese or blue cheese, crumbled, optional

Balsamic Vinegar Dressing (from Bob)

• 1/4 cup balsamic vinegar


• 2 medium cloves of garlic, minced


• 1/2 teaspoon dried basil


• 1/2 teaspoon freshly ground black pepper


• 1/2 cup olive oil or less if desired

Whisk the vinegar in a bowl with the garlic, and pepper. Then drizzle in the oil by droplets, whisking constantly. (Or place all the ingredients in a blender and blend until emulsified.) Taste and adjust the seasonings.

Toss spinach with sliced strawberries and cheese if using. When ready to serve sprinkle pecans on salad and drizzle dressing over salad and toss lightly.