We did some grilling over the 4th of July; enjoying a rare weekend without constant rain. It has been a weird summer.
To celebrate the holiday we had hamburgers and baked beans. I had some leftover spinach from earlier in the week and a few strawberries still hanging on from a huge container I bought. I decided a salad would be a nice addition to round out the meal. I usually make it in a large bowl but for the two of us I decided to do individual servings and I thought it worked really well. The dressing and pecans can get lost in the bottom of a big dish and the individual serving bowls kept that from happening.
Baby spinach leaves
Pecan halves or pieces
2 Tablespoons of balsamic vinegar
1/3 cup brown sugar
2 Tablespoons of water
2 Tablespoons of minced red onion
1/4 teaspoon of freshly ground pepper
Arrange strawberries and pecans over spinach leaves.
Mix dressing and pour over salad shortly before serving.
*I did some recipe searches online and see a bit of oil is a common addition to this dressing. It might make the dressing “stick” to the spinach leaves and I will probably try the the next time I make this salad.