Strawberry Spinach Salad

We had fresh strawberries and fresh baby spinach, so I thought it was time for a strawberry spinach salad. Pretty basic - I also added some slices of hard boiled eggs and some toasted pecans with a little brown sugar cinnamon glaze.

Ingredients:

• 4 hard boiled eggs
• 2 tablespoons cup apple cider vinegar (or white wine or balsamic)
• 1/4 cup canola or olive oil
• 1/4 cup white sugar 
• 1/8 teaspoon paprika 
• 1 tablespoon sesame seeds
• 1/2 tablespoon poppy seeds
• 1/2 cup pecans
• 1 tablespoon brown sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon water 
• 5 ounces or so baby spinach
• 2 cups or so sliced strawberries

Instructions:

1.  Make 4 hard boiled eggs, cool in ice water.
2. Make up vinaigrette by combining vinegar, oil, sugar, paprika, and seeds in a container with a tight lid. Cover tightly, shake vigorously, then lit sit.
3.  Mix brown sugar, cinnamon, and a teaspoon or so of water. Add to pecans, and shake in small container to coat. Toast pecans for 5 minutes or so in toaster oven. (Remove before they burn!)
4. Stem and rinse baby spinach, spin dry then pat dry with paper towel. Tear or cut into bite sized pieces, place in bottom of salad bowl.
5. Top with sliced strawberries.
6. Top with sliced hard boiled eggs.
7. Top with toasted pecans.
8. Shake dressing vigorously, spread on salad.
9. Toss salad and serve.

Carole's Notes:

We liked it! It made a nice lunch for 2 people on a hot day.

Recipe is lightly adapted from http://allrecipes.com/recipe/14276/strawberry-spinach-salad-i/