Spinach Salad Supreme

A few days ago, as I considered what to serve for a family gathering, I thought I’d try something new. 

Delicious and nutritious!

Poking through the fridge to see what was available, I came up with an interesting twist on an old favorite. Even spinach haters will love this salad! 

Spinach Salad Supreme:

1 - 16-oz. (454 g) pkg baby spinach, stemmed and chilled

6 fresh apricots, skin-on, cut into eighths

6 fresh strawberries, hulled and quartered

⅓ c. (80 mL) bocconcini “pearls,” well drained

6 slices bacon, fried until not quite crisp and cut into ½-in. pieces

¼ (60 mL) orange or yellow sweet bell pepper, cut into ½-in. pieces 

½ c. (125 mL) pecans or walnuts, coarsely chopped and toasted (see Note)

To make ahead, prepare and chill all ingredients on ice or in a very cold refrigerator. Immediately before serving, toss with Ron’s Balsamic Vinaigrette and sprinkle with nuts. Serves 6-to-8.

The Index lists this excellent Vinaigrette under Salad Dressings: Vinaigrette (Ron’s Balsamic). Be sure to use white balsamic vinegar when you dress this salad, as well as a top-quality olive oil.

Note: See the Index for How to Toast Nuts.

And then there was none! My wildly popular salad!