Triple Berry Salad with Candied Pecans

Ingredients

Salad

• 1 bag (6-8 ounces) fresh spinach ~7 cups
• 1 cup heaping strawberries
• 1 cup heaping raspberries
• 1 cup heaping blackberries
• 4 ounces feta cheese

Candied Pecans

• 2 egg whites
• 2 teaspoons water
• 1 teaspoon vanilla
• 1 cup white sugar
• 3/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 4 cups pecan halves 1 pound

Dressing

• 4 tablespoons freshly squeezed lemon juice
• 1 teaspoon heaping lemon zest
• 1/4 teaspoon onion powder
• 1/2 teaspoon Dijon mustard do not use regular mustard
• 1/4 teaspoon salt
• 3 tablespoons white sugar
• 1/3 cup vegetable oil
• 1 tablespoon poppyseeds

Instructions

Salad

1. Wash and THOROUGHLY dry (wet lettuce won't allow the dressing to adhere well) the spinach. Remove any long stems.
2. Wash and thoroughly dry the fruit.
3. Toss the fruit with the spinach. Add in the candied pecans and feta cheese.
4. Top with dressing only RIGHT before serving.
5. If you plan on having leftovers, do not toss in with dressing as it doesn't store or sit well.

To candy the pecans

1. Preheat oven to 250 degrees F and generously grease a baking sheet.
2. In a mixing bowl, whip together the egg whites, water, and vanilla until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
3. visit: Triple Berry Salad with Candied Pecans @ chelseasmessyapron.com For Recipe Instructions.

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