Strawberry Spinach Salad with Blue Cheese, Bacon, and Pecans
Cook time
Total time
Serves: 3-4
  • 8 slices thick-cut bacon, chopped into bite-sized pieces
  • ½ pound raw pecans
  • 2 tablespoons unsalted butter
  • 2 tablespoons light brown sugar
  • 1 pound fresh strawberries, sliced
  • 1 pound fresh spinach, washed
  • 1 cucumber, peeled and sliced
  • 1 orange, supremed
  • 1 cup crumbled blue cheese
  • ¾ cup olive oil
  • ¼ cup balsamic vinegar
  • salt and pepper to taste
  1. Fry your chopped bacon in medium pan until crisp (about 5-8 minutes). Remove with a slotted spoon and place on a dish lined with paper towels to drain and cool.
  2. Melt your butter and brown sugar in a medium pan over medium heat and add your pecans. Stir for about 5 minutes to coat well and toast the pecans a bit. Set aside to cool.
  3. Slice your strawberries, wash your spinach, slice your cucumber, and supreme your orange (*to supreme means to slice your orange in such a way that no pith - the white stuff - is left on your orange and you have clean slices. It takes practice!). Toss together your cooled bacon, pecans, spinach, strawberries, cucumber, orange, and blue cheese.
  4. Whisk together your balsamic, olive oil, and salt and pepper if you want (or use whatever dressing you like) and either toss lightly with the entire salad (don't use it all at once - toss a little, check and see if it needs more, and add accordingly to your own tastes) or add to each individual plate. If you have extras and want to keep them, don't add the dressing to the entire salad; store it separately.
Recipe by The Crepes of Wrath at