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Strawberry and Spinach Salad

The best tasting spinach salads are made with small, tender leaves. Make sure they are clean and free from sand

Strawberry and Spinach Salad
Serves 4-6 depending on portion size

Salad
1 10 ounce packages baby spinach leaves
6 green onions, sliced 
1 1/2 cups strawberries, sliced
1/3 cup toasted pecans (optional)

Dressing
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon olive oil
1/4 teaspoon ground ginger

To toast pecans: Preheat oven to 350ºF.  Spread the pecans on a baking sheet and lightly toast in oven until just fragrant, about  8-10 minutes.  Remove, let cool.  Alternatively, place nuts in a small dry, non-stick skillet over low heat.  Toast nuts slowly, stirring around occasionally until fragrant, about 8 minutes.  

Clean and remove large stems from spinach and place in large serving bowl. Add sliced green onions.

Prepare dressing: whisk together lime juice and honey. Whisk in olive oil and ginger.  Toss with spinach and green onions. Plate spinach mixture and add strawberries and toasted pecans to each serving.