Strawberry Spinach Salad **

Kemper Funk

When I hosted one of the Relief Society luncheon (dinners), I wanted to serve the sisters a meal that I could eat based on my dietary restrictions. This salad was - and always is - a big hit.

4 cups spinach 

8-10 strawberries, sliced

½ cup pecans, toasted or candied (I use the recipe for Candied Maple Cinnamon Pecans in the dessert section of this cookbook)

Dressing: 

½ cup olive oil 

1 Tbsp. balsamic vinegar 

Salt and pepper to taste

Make dressing by mixing ingredients. Shake or whip well to combine. Place spinach in a salad bowl. Top with strawberries, pecans, and dressing. Serves 4-6.