This is one of my family's favorite salads because my kids love fruit. Adults can lie when they don't like food, but kids never do, so I take it as proof that it's pretty darn good.
Recipe:
Salad:
4 cups raw baby spinach
2 thinly sliced apples (whatever kind you like...I use Gala or Granny Smith)
2 stalks chopped celery
1/2 cup pecan pieces (can also use walnuts)
1 cup chopped strawberries
Toast the pecans at 350 degrees for about 5 minutes or just until they start to turn a dark golden brown color, then let them cool before mixing them into the salad to avoid wilting the spinach.
Dressing:
2 tbl dijon mustard
1/2 cup apple cider or red wine vinegar
1/4 cup olive oil
1 tbl fresh chopped oregano (or, if you must, you can use dried, but it isn't nearly as good)
First, whisk the dijon and vinegar together until they are creamy, then slowly whisk in the olive oil. Mix in the oregano and that's it! It is a strong dressing and the salad has a lot of flavor, so you can get away with using about a teaspoon for a serving of salad.
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