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15-minute Strawberry Spinach Salad Recipe

Ingredients

• 1 cup balsamic vinegar
• ¼ cup honey or brown sugar
• 10 oz baby spinach fresh
• 3 cups strawberries cleaned and hulled, sliced
• 1 cup blueberries
• ⅓ cup feta cheese crumbled
• 1 cup pecans toasted, some of them chopped

Instructions

1. Step 1: Craft the Balsamic Glaze
   Over medium heat, combine balsamic vinegar and honey in a small saucepan. Allow them to get cozy until they reach a gentle boil. Then, lower the heat and let the mixture simmer. You'll want to stir occasionally as it thickens and reduces to about half its original volume. This should take around 10 minutes. If you’re wondering how thick it should be, think maple syrup consistency.

2. Step 2: Cool the Glaze
   Once your balsamic mix has reached the perfect thickness, remove it from the heat. Pour it carefully into a heat-proof bowl and set it aside to cool. Remember, as it cools, it will thicken more, almost like molasses. Be patient here; it’ll be worth it.

3. Step 3: Toss the Salad
   Grab a large, inviting bowl and combine all your greens and berries—baby spinach, sliced strawberries, and juicy blueberries. These vibrant ingredients are your salad's backbone. Gently toss them together, ensuring everything is nicely mingled. The goal is to have each bite bursting with a bit of everything.

4. Step 4: Assemble the Individual Bowls
   It's now time to divide your lovingly tossed salad into individual bowls. Think of it like setting up little masterpieces. Once divided, sprinkle each bowl with an appealing mix of whole and chopped toasted pecans. These toasted gems will add a delightful crunch to your salad.

5. Step 5: Add the Final Touches
   Finally, drizzle the glorious balsamic glaze over each bowl. Don’t hold back; this glaze is the star of the show, tying all the flavors together. If you’ve got an artistic streak, this is your chance to make it look extra special. Enjoy your beautiful creation!

Notes

One common hiccup in crafting this delightful salad is rushing the balsamic glaze. If you crank up the heat too high, you'll end up with a bitter mess, not the sweet syrupy treat we're aiming for. Patience is key! Simmer slowly and let it work its magic.

Another slip-up is forgetting to toast the pecans. Un-toasted pecans can taste a bit flat, but a quick toast in the pan enhances their flavor, bringing a crunchy joy to your salad.

As for the spinach, make sure it's dry. Wet leaves can dilute the dressing and turn the salad soggy. A salad spinner or a good pat with kitchen towels should do the trick.

Lastly, don't be tempted to skip the cooling step for the balsamic. Pouring hot glaze over fresh ingredients can wilt the spinach and melt the cheese, so let it cool a bit for the best results.

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