Prep time:&nbsp;15 minutes 
Cook:&nbsp;10 minutes 
Total time:&nbsp;25 minutes 
Servings:&nbsp;6
<h3 style="color: #0f4761; font-size: 14pt; font-family: 'Times New Roman', serif; font-weight: normal;">Ingredients for the strawberry spinach salad:</h3>
<ul>
 <li style="font-size: 12pt; font-family: 'Times New Roman', serif;">3/4 cup raw pecans</li>
 <li style="font-size: 12pt; font-family: 'Times New Roman', serif;">1/2 small red onion, very thinly sliced</li>
 <li style="font-size: 12pt; font-family: 'Times New Roman', serif;">10 ounces fresh baby spinach</li>
 <li style="font-size: 12pt; font-family: 'Times New Roman', serif;">1 quart strawberries hulled and quartered (about 1 pound)</li>
 <li style="font-size: 12pt; font-family: 'Times New Roman', serif;">3/4 cup crumbled feta cheese</li>
</ul>
For the poppy seed dressing:
<ul>
 <li style="font-size: 12pt; font-family: 'Times New Roman', serif;">1/4 cup balsamic vinegar</li>
 <li style="font-size: 12pt; font-family: 'Times New Roman', serif;">3 tablespoons extra-virgin olive oil</li>
 <li style="font-size: 12pt; font-family: 'Times New Roman', serif;">1 1/2 tablespoons poppy seeds</li>
 <li style="font-size: 12pt; font-family: 'Times New Roman', serif;">1 1/2 tablespoons honey</li>
 <li style="font-size: 12pt; font-family: 'Times New Roman', serif;">1/2 teaspoon Dijon mustard</li>
 <li style="font-size: 12pt; font-family: 'Times New Roman', serif;">1/2 teaspoon kosher salt</li>
 <li style="font-size: 12pt; font-family: 'Times New Roman', serif;">1/8 teaspoon black pepper</li>
</ul>
Directions:
<ol>
 <li style="font-size: 12pt; font-family: 'Times New Roman', serif;">Toast the pecans: Preheat the oven to 350 degrees. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. Transfer to a cutting board and roughly chop.</li>
 <li style="font-size: 12pt; font-family: 'Times New Roman', serif;">
 Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad.
 Prepare the dressing: In small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients&mdash;vinegar, oil, poppy seeds, honey, mustard, salt, and pepper.
 </li>
 <li style="font-size: 12pt; font-family: 'Times New Roman', serif;">
 Assemble the salad: Place the spinach in a large serving bowl. Add the strawberries. Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves. Add the feta and pecans. Toss lightly to combine. Serve immediately.
 </li>
</ol>

Recipe of the month: Spinach strawberry salad

Make a stellar spinach strawberry salad for a crowd!