When strawberries come into season, this salad shines. It’s simple, colorful, and perfect for lunch or dinner. - 6 cups baby spinach - 2 cups sliced fresh strawberries - ½ small red onion, thinly sliced - ½ cup crumbled feta or goat cheese - ½ cup pecans - 2 tbsp olive oil - 1 tbsp fresh lime juice - 1 tbsp honey - Salt and pepper 1. Toast pecans in a dry skillet over medium heat for 3–4 minutes. Let cool. 2. In a bowl, whisk olive oil, lime juice, honey, salt, and pepper. 3. In a large bowl, add spinach, strawberries, onion, and cheese. 4. Toss with dressing. Top with toasted pecans. - Add grilled chicken to make it a full meal. - Swap lime for lemon if you prefer. - Use mixed greens if spinach isn’t available. It’s light, bright, and comes together in minutes.Ingredients (serves 4)
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Strawberry Spinach Salad with Toasty Pecans & Honey‑Lime Dressing
