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Spinach Salad with Strawberries and Pecans

A scrumptious salad featuring two of our products - Strawberry Rhubarb Preserves and Apricot Ginger Mustard.

Ingredients

  • Vinaigrette:
  • 1/2 cup Robert Rothschild Farm Strawberry Rhubarb Preserves
  • 2 Tbsp. Robert Rothschild Farm Apricot Ginger Mustard
  • 1 Tbsp. Shallots, minced
  • 1 Tbsp. Orange juice
  • 1 1/2 Tbsp. Poppy seeds
  • Salad:
  • 1 lb. Fresh spinach, cleaned, torn
  • 1 pint Fresh strawberries, halved
  • 1 1/2 cups Caramelized pecan halves
  • Caramelized Pecans:
  • 1 tsp. Orange zest
  • 1/4 cup Orange juice
  • 1/4 cup Brown sugar
  • 1/2 tsp. Cinnamon
  • 1 cup Pecans
  • Directions
    1. Salad:
    2. For the vinaigrette, combine the Strawberry Rhubarb Preserves, Apricot Ginger Mustard, shallots, orange juice and poppy seeds in a jar with a tight fitting lid. Shake well to emulsify the ingredients. Refrigerate.
    3. When ready to serve, place spinach in a salad bowl, toss with dressing. Taste for seasonings. Sprinkle salad with strawberries and pecans.
    4. Caramelized Pecans:
    5. Line a baking sheet with aluminum foil and spray with nonstick spray.
    6. In a medium size saucepan, combine the orange zest and juice, sugar and spices. Stir until sugar is dissolved. Place over medium high heat and bring to a boil with stirring.
    7. Slowly add the pecans and continue to cook until pecans are coated, about 2-3 minutes. Remove pan from the heat and allow to sit for another 5 minutes.
    8. Pour pecans out onto prepared baking sheet. Separate pecans and allow to cool. Store in an air tight container.

Products used in this recipe

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