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Strawberry Spinach Pecan Salad

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Strawberry Spinach Pecan Salad

This strawberry pecan spinach salad is a vibrant and refreshing dish that combines fresh spinach leaves with juicy strawberries and crunchy pecans.
This salad is perfect as a light lunch, a side dish, or a colorful addition to a summer gathering!
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Course: Salad
Cuisine: Mediterranean
Keyword: delicious, healthy, pecan, salad, spinach
Prep Time: 10 minutes
Calories:
Author: Lora Ryan – Cleanslate Path

Ingredients

  • 4 cups fresh spinach leaves
  • 1 cup strawberries hulled and sliced
  • ½ cup pecans toasted
  • ¼ cup red onion thinly sliced
  • ¼ cup feta cheese crumbled
  • Dressing:
  • ¼ cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  • Wash and dry the spinach leaves.
  • Place them in a large salad bowl.
  • Add the sliced strawberries, toasted pecans, and red onion to the bowl.
  • In a small bowl or a jar with a lid, combine the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper.
  • Whisk or shake well until all theingredients are thoroughly mixed.
  • Drizzle the dressing over the salad just before serving.

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Crispy Parmesan Potatoes

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Crispy Parmesan Potatoes

Want the crispiest, most addictive potatoes ever? Stick around and I’ll show you the trick!
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Course: Appetizer
Cuisine: American
Keyword: potato
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Calories:
Author: Lora Ryan – Cleanslate Path

Ingredients

  • 2 large potatoes
  • ¼ cup grated Parmesan
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • salt and pepper to taste

Instructions

  • Preheat oven to 400°F
  • Slice potatoes toss in olive oil, garlic salt, and pepper
  • Lay flat, sprinkle Parmesan on top, and bake until golden and crispy

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Homemade Tomato Sauce

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Homemade Tomato Paste

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Prep Time: 15 minutes
Cook Time: 45 minutes
Calories:
Author: Lora Ryan - Cleanslate Path

Ingredients

  • ½ cup olive oil
  • 3 cloves garlic minced
  • ½ cup onion finely chopped
  • ¼ tsp dried red pepper flakes adjust to your taste
  • 2 cans 28 oz each of tomatoes (fresh are even better)
  • 2 tbsp red wine vinegar
  • 2 tbsp dried oregano
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1 tbsp dried basil

Instructions

  • Heat the olive oil in a large saucepan over medium heat.
  • Add the minced garlic and red pepper flakes, sauté until fragrant (about 1-2 minutes).
  • Add the chopped onion and cook until soft and translucent.
  • Pour in the tomatoes, crushing them slightly with a spoon if using canned. If using fresh tomatoes, chop them roughly before adding.
  • Stir in the red wine vinegar, oregano, brown sugar, salt, and basil.
  • Bring the sauce to a simmer, then reduce the heat to low.
  • Simmer uncovered for 45 minutes, stirring occasionally to let the flavors meld together.
  • Taste and adjust seasoning if needed.
  • Let it cool slightly before serving, or let it cool completely before freezing for later use.

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