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Spinach and Fruit Salad
By Chris Dickson

Fresh spinach, torn or chopped
Fresh basil, chopped
Strawberries, sliced
1 peach, peeled and sliced
Fresh mozzarella cheese, cubed
Pecans, crushed
¼ cup balsamic vinegar
1½ teaspoon grapeseed or olive oil
Ground pepper to taste

Preheat oven to 400 degrees. Place pecans on cookie sheet and roast until fragrant and lightly toasted. In small saucepan, bring balsamic vinegar to a simmer and reduce by half. Remove from heat and whisk in oil and pepper to taste. Meanwhile, toss together spinach, basil, fruit and cheese. Drizzle with dressing and top with toasted pecans.