Recipe: Stawberry Pecan Spinach Salad

I love to make this salad while the berries are in season. It has always been a family favorite and is a beautiful salad to bring to holiday parties and events. Because of the Red White & Blue coloring it can be the perfect addition to your 4th of July barbecues.


11-12 oz Baby Spinach, pre-washed

1 lb Strawberries, hulled and sliced

1 cup Blueberries

1 1/4 cups Pecans

4 oz Blue Cheese, crumbled

Dressing Ingredients:

5 Clementines

1 med lemon

Crushed Black Pepper


Place spinach in a large bowl, top with strawberries, blueberries, pecans and crumbled blue cheese.


Squeeze the juice of the lemon and clementines over the salad making sure to remove any seeds from the lemon. As you mix the salad the blue cheese and juice will blend together to become a dressing.

Garnish with blue cheese, pecans, sliced strawberries

Crushed black pepper to taste

From my home to yours, enjoy!




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Welcome to Mary’s Kitchen, I was born in Coronado and have been a personal chef on the island for several years specializing in farm to table homestyle cuisine. My goal is to share with you my passion for food and travel by introducing you to recipes from around the world.