A fresh and healthy spring salad, perfect as a light meal or side dish!
This post is sponsored by the United Dairy Industry of Michigan. All opinions are my own.
As you know by now from reading my blog, I bake A LOT. Baking is my passion, although I love to cook as well. I make dinner almost every night of the week and most everything I make is homemade. Over the past few years I've really tried to cut out processed foods to keep my family healthy. So although I'm a sweets freak and love baking treats, we do eat pretty healthy meals.
This salad is just that. Fresh spinach and strawberries combined with crunchy, toasted pecans and creamy fresh mozzarella cheese. Tossed with a light strawberry poppyseed dressing, you have yourself the perfect light, spring meal. And it's simple to put together!
Recipe written by The Chef Next Door
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5 oz. container of Baby Spinach
1 cup of fresh strawberries, cleaned, hulled and sliced
1/2 cup pecans, toasted and roughly chopped
4 oz. fresh Bocconcini mozzarella, sliced and cut into bite sized pieces
1/4 cup strawberry poppyseed dressing
Salt and freshly ground pepper
Wash and dry the baby spinach leaves and add them to a large serving bowl. Add the sliced strawberries and pecans and gently toss. Pour the dressing over the top and mix well to combine. Add the mozzarella pieces over the top and add salt and freshly ground pepper to taste. Toss everything together before serving.
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