Over the weekend, we were out of town spending time with my brother for a belated birthday outing. He’s been taking great strides in improving his health lately and has been eating more salads. While out for dinner at a restaurant last night, he ordered a strawberry spinach salad which looked so refreshing. I’ve been craving it since last night, so I decided to add it to our dinner menu for tonight. This salad was inspired by Baker’s Square and their Strawberry Spinach Salad:
Here’s a sunny summer twist to the traditional spinach salad. Strawberries, avocado, and feta cheese crumbles plus pecan pieces and slices of chicken breast all on top of a bed of spinach. Served with poppy seed dressing. — Baker’s Square
2 cups mixed greens
1 chicken breast, cooked (preferably grilled) and sliced
1/2 cup sliced strawberries
1/4 cup diced avocado
1 small can Mandarin oranges, drained
1/4 cup crumbled feta cheese
1/4 cup toasted pecans
Italian or balsamic vinaigrette dressing to taste
Combine all the ingredients in a bowl and toss.
Mandarins and strawberries are two of my favourite fruits. Too bad they're fresh at opposite times of year.