Ingredients
1/2 cup sugar1 cup chopped pecans1 package (6 ounces) fresh baby spinach2 cups sliced fresh strawberries1 cup fresh blueberriesDRESSING:1/4 cup balsamic vinegar2/3 cup fresh strawberries1 teaspoon sugar3/4 teaspoon onion powder1/2 teaspoon salt1/4 teaspoon pepper2/3 cup olive oil
Preparation
In a small heavy skillet over medium-low heat, cook sugar until it begins to melt. Gently drag melted sugar to the center of pan so sugar melts evenly. Cook, without stirring, until sugar is dark reddish brown, about 15 minutes.
Remove from the heat; stir in pecans. Pour onto a foil-lined baking sheet; cool completely. Break pecans apart if necessary.
In a salad bowl, combine the spinach, strawberries and blueberries. Place the first six dressing ingredients in a blender; cover and process until pureed. While processing, gradually add oil in a steady stream.
Just before serving, drizzle salad with dressing; toss to coat. Top with sugared pecans.
