Cooking Light May 2016 cover recipe, reformatted by tg to extract strawberry-balsamic salad from a strawberry-balsamic chicken recipe.

Ingredients

• 1 Tbsp Olive Oil
• 1 Tbsp Balsamic Vinegar
• 1/4 Tsp Fresh ground black pepper
• 1/8 Tsp Kosher salt
• 3 Tbsp chopped pecans
• 1/4 cup Feta cheese crumbled
• 1/4 cup thinly sliced onion
• 2 cups halved strawberries

Directions

1. Combine Olive oil, Balsamic Vinegar, Black Pepper and the salt. Stir with a whisk.
2. Add 1 cup strawberries, tossing to coat. Let stand at room temperature 10 minutes.
3. Divide Spinach greens and uncoated cup of strawberries between two plates.
4. Top each serving evenly with strawberry-balsamic mixture
5. To each serving top with sliced onions, 1 1/2 Tbsp pecans, 2 Tbsp cheese