Foodie Friday

Healthy Recipe of the Week

Spinach and Strawberry Salad with Pecans

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  • 3/4 cup Baby Spinach
  • 1/2 cup Raw Sliced Strawberries
  • 3/4 cup Baby Spinach
  • 1/8 cup Chopped Pecans (may be substituted for walnuts, almonds, or cashews)
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/2 tablespoon Balsamic Vinegar
  • 1 dash Pink Himalayan Sea Salt (to taste)
  • To increase protein content, add sliced skinless chicken breast, flaked wild salmon, or rinsed and drained garbanzo beans.


In a small bowl, mix balsamic vinegar and slowly whisk in olive oil. Season with salt. Refrigerate until ready to serve. Spread spinach on a plate, top with strawberries, pecans (or nut of choice), and chicken, salmon, or garbanzo beans (if used). Drizzle with balsamic vinaigrette dressing and serve. Enjoy!






Tri Star Medical Group, Family Practice at Cane Ridge;


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