STRAWBERRY SPINACH SALAD
Preparation:
In a large bowl, whisk the lemon juice with the mustard. While whisking, slowly pour in the oil until the dressing is combined. Season with salt and pepper. Add spinach, chicken, strawberries, ½ cup pecans, and onion to the bowl with the dressing and toss to combine. Pile salad onto plates and top with the remaining pecans and a generous crumbling of feta.
Ingredients:
- 2 tbsp. fresh lemon juice
- 200 gms cut strawberries
- 1/2 tsp Dijon mustard
- 30 ml extra-virgin olive oil
- Salt
- Freshly ground black pepper
- 150 gms baby spinach
- 2 pan cooked chicken breasts, cut into 1/2" pieces
- 60 gms thinly sliced strawberries
- 100 gms chopped toasted pecans
- 40 gms small red onion, thinly sliced
- 100 gms feta, crumbled