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Strawberry Spinach Salad

This salad is perfect for those summer BBQs if you want something a litlle more healthy, or as a light, cool, refreshing lunch or dinner on hot summer days or nights. The Raspberry Vinaigrette dressing and Cinnamon Glazed Pecans really makes this an extra special salad.

Pecans coated with sugar and cinnamonCLICK HERE to find the recipe for the Cinnamon Glazed Pecans.

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

Prep Time: 30 Minutes
Cook Time: 5 Minutes
Total Time: 35 Minutes
Servings: 12

Ingredients:

  • RASPBERRY VINAIGRETTE:
  • 1 cup vegetable or canola oil
  • 3/4 cup granulated sugar
  • 1/2 cup raspbery balsamic vinegar
  • 2 clove garlic, minced
  • 1/2 tsp. salt
  • 1/2 tsp. paprika
  • 1/4 tsp. ground white pepper
  • SALAD:
  • 1 large head romaine lettuce, washed, dried, and torn into pieces*
  • 1 head bib lettuce, washed, dried, and torn into pieces*
  • 1 bunch spinach, washed and dried *or you can use 3 bunches spinach instead of the romaine and bib lettuces
  • 2 cups sliced strawberries
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup cinnamon glazed pecans

Instructions:

  1. DRESSING:

  2. Combine all ingredients and chill until ready to serve.

  3. SALAD:

  4. Toss all ingredients together and pour dressing over and toss again at serving time.

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