Spinach Strawberry Salad with Strawberry Balsamic Dressing





Strawberry Balsamic Dressing

  • 8 Tablespoons (½ tub) Challenge Strawberry Cream Cheese
  • 2 Tablespoons aged balsamic vinegar
  • ½ teaspoon chopped fresh thyme leaves, optional
  • ¼ teaspoon salt
  • 6 Tablespoons water

Spinach Salad

  • ½ cup pecans, whole or coarsely chopped
  • ½ cup thinly sliced white onion (1 small)
  • 2 teaspoons Challenge Butter
  • 8 cups baby spinach
  • ⅓ cup crumbled feta cheese
  • ½ cup sliced fresh strawberries (each sliced in 6 to 8 vertical wedges)

Strawberry Balsamic Dressing

  • 1
    Whisk together Challenge Strawberry Cream Cheese and balsamic vinegar; add fresh thyme and salt. Whisk in water.

Spinach Salad

  • 1
    Toast pecans in a small sauté pan over medium-high heat. Remove from pan and set aside.
  • 2
    Melt butter in sauté pan, add onion and sauté until onion is lightly browned. Set aside to cool.
  • 3
    Combine spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed to lightly coat spinach. Divide spinach mixture between 4 chilled plates. Top with pecans, crumbled feta cheese and strawberries. (If not doing individual plates, salad elements could be combined without dressing and served with the dressing on the side.)