Spinach and Berry Salad with Candied Pecans

We are in the Air Comfort Solutions Kitchen for a great recipe you might want to try. Natalie Mikles with Made in Oklahoma has a pretty springtime salad to share with us.

Description:

This colorful salad is bursting with berries. Local candied pecans add great flavor. It’s great as a main dish with grilled chicken or salmon, or serve it as a side dish with your favorite seasonal main dish.

Ingredients:

4 cups Scissortail Farms Spinach

4 cups Scissortail Farms Spring Mix

1 cup sliced strawberries

1 cup blackberries

1 cup blueberries

1 cup raspberries

½ cup feta cheese

1 cup Knight Pecan Farms Cinnamon Candied Pecans

Directions:

1. Toss lettuce greens with berries, cheese and cinnamon pecans. Toss with Raspberry Vinaigrette, adding a little at a time until coated. You may have leftover dressing, which will keep, covered, in the refrigerator for a week.

Raspberry Vinaigrette Dressing

Ingredients:

1 1/2 cups raspberries, fresh or frozen

1/2 cup olive oil

1/4 cup red wine vinegar

1 small shallot, diced

1 teaspoon Seikel’s Oklahoma Gold Old Style Mustard

1 tablespoon Roark Acres Honey

1/4 tsp salt

Pinch of fresh ground pepper

Directions:

1. Place all ingredients in a food processor, and blend for 30 seconds.