Servings: 3 to 4

For the salad: subheading: For the salad:
1 bag of baby spinach leaves 1 bag of baby spinach leaves
1 container of strawberries, sliced 1 container of strawberries, sliced
½ cup of pecans, toasted ½ cup of pecans, toasted
For the dressing: subheading: For the dressing:
¼ cup Balsanic Vinegar ¼ cup Balsanic Vinegar
2 tbsp olive oil 2 tbsp olive oil

Pour bag of spinach leaves into a large salad bowl. Add chopped strawberries and toasted pecans (you can easily toast pecans in the oven at 350 degrees by laying on a cookie sheet, spraying lightly with Pam, and baking for 10 minutes).
2. Make the vinegar and olive oil in a small bowl.
3. Add 2 tbsp of dressing to your plate of salad. Then make sure to refrigerate the rest!