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Spring Salad Recipe


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     Spring Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   10

1 med red onion, cut into 1/2 inch thick slices
2 Tbsp olive oil
1 6 oz bag fresh baby spinach
1 5 oz bag fresh baby arugula
10 strawberries, hulled and sliced
1 1/2 cups praline pecans, candied
3/4 cup blue cheese crumbles
1/2 tsp kosher salt
1/4 tsp pepper
Creamy Strawberry Balsamic Vinaigrette

Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil. Using a pastry brush, lightly coat onions with olive oil. Bake for 20 min. or until tender and browned. Remove from oven. When onions are cool enough to handle, chop coarsely.
In a large bowl, toss together onion, spinach, arugula, strawberries, pecans, and blue cheese. Season with salt and pepper. Serve with Creamy Strawberry Balsamic Vinaigrette.
Serving Suggestions
Can use gorgonzola or goat cheese also

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