Portions: 6 1-cup

Ingredients

Salad

• 4 cups Fresh Spinach
• 1 cup sliced strawberries
• 1 cup fresh or frozen blueberries
• ¼ cup chopped pecans, toasted (optional)

Dressing

• 1/3 cup olive oil
• ¼ cup cider vinegar
• 2 tsp Dijon mustard
• 2 tsp honey
• 2 tsp Dijon mustard
• 1/4 tsp pepper

Dressing

• Ingredients
• 1 cup pecans
• 1 tablespoon olive oil
• Directions
• Preheat oven to 350 degrees.
• Line baking sheet with parchment paper or foil.
• Toss pecans in oil and arrange in a single layer on
  baking sheet.
• Toast in oven for 7-10 min until brown and fragrant.
• Remove from oven and chop.

Directions

1. Wash and dry spinach.
2. Top spinach with sliced strawberries and blueberries.
3. In a separate bowl mix together the cider vinegar, oil, honey, Dijon mustard, and pepper.
4. Pour dressing over spinach and berries. Toss well.
5. Top with toasted chopped pecans; serve immediately.