Strawberry Pecan Spinach Salad

I made this salad for our Easter brunch and it is a definite keeper. This is definitely a more "girly" salad (my husband liked it but didn't love it) and would be great for a shower or ladies luncheon. The dressing is a real keeper, but play around with the type of greens, fruit, nuts and cheese! I think next time I'll add some cayenne and curry to the nuts for a little added punch.

Strawberry Pecan Spinach Salad
1 large bowl of baby spinach (about 6 cups)
Feta cheese
6 (or more or less) strawberries, sliced
3/4 cup plain or candied pecans (recipe below)

Toss all ingredients in large bowl. Serve with dressing.

Dressing
1 cup oil (I used grapeseed)
1/2 cup red wine vinegar
1 Tablespoon sugar
1/2 cup honey
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 cloves garlic minced or pressed
1/2 teaspoon paprika

Mix together and blend well. This makes a lot of dressing so be careful if you want to toss the dressing in the salad before serving.

Candied Pecans
3/4 cup pecans
2 Tablespoons melted butter
3 Tablespoons sugar
Pinch of salt
(optional: curry, cayenne or ginger)

Toss pecans in the rest of the ingredients. Spread on a parchment lined baking sheet. Bake at 350 degrees for 7-10 minutes. After removing nuts from oven, stir immediately. Move apart and allow to cool. Break apart if needed when cool. Store in freezer.