Description
Recipe Adapted From: Whole Foods Market
Ingredients
Scale
Strawberry Balsamic Vinaigrette Dressing
- 1 cup of sliced strawberries
- 1/4 cup balsamic vinegar
- 1 tsp dijon mustard
- 2 TBS extra virgin olive oil
- 1 TBS honey (add a little more if needed, depends on the sweetness of the strawberries)
- 1 TBSP finely chopped shallots
- 2 tsp fresh lemon thyme or 1/2 tsp dried thyme
- 1/4 tsp fresh ground pepper
- a pinch of kosher salt
Toasted Pecans
- 2 cups pecan pieces
- cooking spray
Homemade Croutons:
- 4–6 slices of bread (any bread)
- olive oil or melted butter (about 2-3 TBS, add less or more to taste)
- 1–2 tsp Italian seasoning (or to taste)
Additional Ingredients:
- chopped romaine
- baby spinach
- sliced strawberries
Instructions
For the dressing
- Add all ingredients to the blender and blend until all ingredients are combined.
For the toasted pecans:
- Heat oven to 350 degrees.
- Line a baking sheet with parchment paper and evenly spread 2 cups of chopped pecans on baking sheet.
- Mist with cooking oil and toss to coat. Toast for 5-10 minutes, stirring half way through. (cooking time may vary)
For the croutons:
- Preheat oven to 350 degrees.
- Cut bread into cubes.
- In a large mixing bowl add bread cubes and drizzle olive oil or melted butter over the bread cubes.
- Then add Italian seasoning. Toss bread cubes with tongs until evenly coated. Taste a bread cube and make sure it is seasoned to your taste!
- Add more seasoning as needed.
- Place bread cubes on a cookie sheet covered with parchment paper and cook for about 15-20 minutes or until crispy, dry and golden brown (cooking time may vary).
- Stir croutons half way through cooking.
For the salad greens
- I used fresh romaine and baby spinach.
- Garnish salad with additional strawberry slices, toasted pecans, and homemade croutons.
- Next drizzle the strawberry balsamic vinaigrette over the salad and enjoy!