Almost every day is a spinach day on my menu--I stuff it into blueberry smoothies, layer it in sandwiches and wraps, scramble it into eggs and tofu, stir it in to ready-made soups (my own, or purchased--an easy way to up the nutrition with virtually no effort), and, much to my family's horror, munch on it--plain-- as a snack.

Today it took starring role in my lunch, an easy salad made with toasted pecans, slivered red onion, and strawberries two ways--sliced and also pureed into a quick salad dressing.

This was an impromptu salad, and both ingredients and instructions are minimal. But the flavors belie the simplicity of the prep and ingredients. It sings spring, and heralds fresh spinach with flair. Enjoy!

Spinach Salad with Fresh Strawberry Dressing & Toasted Pecans

I added a healthy dose of pecans here, as this was my entire lunch, and I wanted some protein. You may want to add fewer if you are making this as a side salad--it's up to you!

3/4 cup sliced strawberries, divided
1-1/2 tsp fresh lemon juice
1 tablespoon olive oil
Fresh black pepper and sea salt
2-1/2 cups pre-washed baby spinach
1/4 cup pecan halves, toasted
Optional: a few slivers of thinly sliced red onion (preferably soaked in cold water 10 minutes, then drained)

1. Process 2 tbsp strawberries, lemon juice and olive oil in a blender until smooth. Season with black pepper and sea salt to taste.
2. Place the spinach, pecans, and remaining strawberries in a large bowl and toss with vinaigrette to coat.

Camilla Saulsbury is a recipe superstar! She’s won several of the country’s top cooking competitions, including the $100,000 National Chicken Cook-Off, the $50,000 Build a Better Burger Contest, and the Food Network’s $25,000 Ultimate Recipe Showdown (Cookies Episode). Camilla is the author of ten cookbooks, all published by Cumberland House Publishing. She is the brand ambassador for Pepperidge Farm® Puff Pastry and has served as a spokesperson and recipe developer for Pillsbury® Brownie Mixes and Cake Mixes. She holds a Ph.D. in sociology with a specialization in food studies. Camilla has made multiple appearances on the Food Network, has been featured in the New York Times, made appearances on Today and QVC, and is a member of the International Association of Culinary Professionals (IACP). Her work has appeared in such magazines as Southern Living, Better Homes and Gardens, Cooking Light, Woman’s Day, Cosmo Girl, Quick & Simple, Country Woman, Sunset, Cook’s Country, and Vegetarian Times. www.camillacooks.com

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