Strawberry Summer Salad

Servings: 7

Ingredients

• 1 tsp Villa Frizzoni 75/25 blend canola/extra virgin olive oil, 33388
• 1 Tbsp brown sugar, 27222
• 4 C Markon baby spinach, 76414
• 1 C Markon strawberries, thinly sliced, 67154
• 1/4 - 1/2 C Katy’s Kitchen pecans, 23036
• 1/4 C Bountiful Harvest dried cranberries, 82696
• 1/4 C Villa Frizzoni crumbled feta cheese, 52534
• 2 Markon green onions, chopped, 76206

Preparation method

1. Heat a small skillet over medium heat. Add oil and sugar and stir to combine. Add nuts and toss to coat.
2. Cook about five minutes and transfer to parchment paper, separate nuts with a fork and cool.
3. Wash and dry greens and add to a large bowl and toss gently with remaining ingredients and add dressing of your choice.