Strawberry Spinach Salad

By The Stay At Home Chef

Ingredients

12 ounces baby spinach leaves
8 ounces strawberries (hulled, sliced)
1/2 small red onion (thinly sliced)
1/2 cup cooked and crumbled bacon
1/2 cup candied pecans
1/2 cup crumbled feta cheese
1 cup extra-virgin olive oil
1/2 cup balsamic vinegar
1/4 cup honey
1/2 small red onion
1 tablespoon dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons poppy seeds

Prep Time15mins
Servings6

Instructions

Add 12 ounces baby spinach leaves to a large salad bowl. Hull and slice 8 ounces strawberries and layer them on top of the spinach. Thinly slice 1/2 small red onion to layer on top, reserving the other half for the dressing. Sprinkle on 1/2 cup cooked and crumbled bacon, 1/2 cup candied pecans, and 1/2 cup crumbled feta cheese.

Make the dressing in a blender by mixing 1 cup extra-virgin olive oil, 1/2 cup balsamic vinegar, 1/4 cup honey, 1/2 small red onion, 1 tablespoon dijon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Blend on medium-high speed for 45-60 seconds until onion is pureed. Stir in 2 tablespoons poppy seeds.

Pour dressing over salad just before serving and toss to combine.