Spinach Salad with Strawberry Vinaigrette
- 5 ounces baby spinach
- ½ cup pecan halves toasted
- 2 ½ tablespoons strawberry vinegar
- ½ pound strawberries
- 3 tablespoons olive oil
Whisk together vinegar, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking well. Put spinach, strawberries, and pecans in a large bowl and toss with just enough vinaigrette to lightly coat.