Strawberry Spinach Salad with Sweet Basil Sausage Recipe

Servings:
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Ingredients
  • SALAD:
  • 9 ounces prewashed baby spinach leaves
  • 8 ounces strawberries - fresh, washed and sliced
  • 1 sweet red onion - sliced
  • 16 ounces Sweet basil sausage - grilled and sliced
  • GLAZED PECANS:
  • 1/4 cup dark brown sugar - packed
  • 1 tablespoon butter
  • 1 tablespoon water
  • 1/2 teaspoon cinnamon
  • dash of salt
  • 1 cup pecan pieces
  • BALSAMIC RED WINE DRESSING:
  • 1/2 cup balsamic vinegar
  • 1/2 cup Red Cooking Wine
  • 1/2 cup canola oil
  • 1/3 cup sugar
  • 1/2 teaspoon salt
Directions
  • For pecans, ring sugar, butter, water, salt and cinnamon to boil in small sauce pan.
  • Add pecans and coat with glazing.
  • Continue boiling for 2-3 minutes.
  • Spread on cookie sheet to cool. They should be crunchy.
  • For dressing, bring wine to a boil and cook for 1 minute, remove from heat.
  • Add vinegar, sugar and salt, stir until sugar is dissolved.
  • Add oil and stir vigorously or shake well.
  • Toss spinach, strawberries, onion and warm sausage with dressing.
  • Sprinkle each plated serving with 1/4 cup pecans.
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