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Strawberry Spinach Salad Equipment mason jar or other sealed container Large Salad Bowl Stainless steel salad tongs, for serving Rimmed baking sheet Ingredients For the Salad cup pecans raw 10 ounces (280g) baby spinach leaves 1 quart (1lb, 450g) fresh strawberries hulled and sliced or quartered red onion thinly sliced, see note 4 4 ounces feta cheese crumbled, see note 5 For the Creamy Balsamic Poppyseed Dressing 3 tablespoons balsamic vinegar 3 tablespoons extra virgin olive oil cup Greek yogurt see note 1 1 teaspoon Dijon mustard 1 tablespoon honey see note 1 teaspoon garlic powder teaspoon salt teaspoon ground black pepper 1 tablespoon poppy seeds Instructions Preheat the oven to 350F/180C
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