IngredientsEasiest Balsamic Vinaigrette 1/2 cup olive oil 1/4 cup balsamic vinaigrette 4 teaspoons dijon mustard Season with salt to taste, if desired Salad 1 cup homemade or store-bought roasted pecans (see notes) 12 oz baby spinach and mixed field greens mix 16 oz strawberries, quartered or sliced
Note: To make the Easiest Balsamic Vinaigrette, combine 1/2 cup olive oil, 1/4 cup balsamic vinaigrette, and 4 teaspoons dijon mustard. Season with salt to taste, if desired. To toast the pecans in a dry skillet, heat a small skillet over medium-low heat. Add the pecans and toast until fragrant, about 1o to 15 minutes. Stir often to prevent scorching. To toast the pecans in butter, add 2 Tablespoons butter to a small skillet over medium-high heat until the foaming subsides. Reduce heat to medium-low, add pecans, and toast until fragrant, about 10 to 15 minutes. Stir often to prevent scorching.