- Active time:30 min
- Start to finish:1 1/4 hr
Spinach and strawberry salad had its moment in the ’80s, but this version will surprise you with its refinement. The salad is not sweet, just aromatic—and coming across fresh berries every now and then provides bursts of fruitiness. The pecans are simply toasted, but once they’re coated with vinaigrette, you’d swear they were candied. Raspberries would work well here, too.
baby spinach (8 cups)
strawberries, cut lengthwise into thick slices (1 1/2 cups)
pecan halves (3 1/2 ounces), toasted (see Tips) and cooled
Whisk together vinegar, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking well. Put spinach, strawberries, and pecans in a large bowl and toss with just enough vinaigrette to lightly coat.