Kim's Salad

🧂 Ingredients

1 Melt butter in a saute pan over medium heat, add the pecans and remaining
ingredients. Stir continuously until sugar crystals dissolve and mixture
bubbles. Be sure that the heat doesn't get too high and burn the sugar or
pecans.
2 Pour onto a sheet of parchment paper and let cool until ready to use. These can
be made ahead and stored in your fridge or freezer in a sealed container or bag
for up to a month.
3 While the pecans are cooling, place the spinach in a large serving bowl.
4 Rinse and remove the greens from the strawberries. Cut them into bite size
pieces. Scatter the strawberries over the spinach.
5 Pull small portions of goat cheese off of the log of cheese and scatter them on
top of the spinach and strawberries.
6 Sprinkle the Candied Pecans on top and the salad is ready to be served with
Brianna’s Poppyseed Dressing. You can also add cooked, chicken, turkey, steak,
fish or seafood to the salad to make it a meal.