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This salad is perfect for those summer BBQs if you want something a little 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.

Sugar and cinnamon-coated pecansCLICK HERE to find the recipe for the Cinnamon Glazed Pecans.

LEARN HOW TO MAKE THIS STRAWBERRY SPINACH SALAD ON OUR YOUTUBE VIDEO DEMONSTRATION HERE (along with the Raspberry Vinaigrette, Cinnamon Glazed Pecans, and Polynesian Chicken Salad)

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 Pikes Peak Guest Cabin at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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


  • 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



  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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