Kids in the Kitchen: Strawberry Spinach Salad

Washington Post-Culinary scholarship winner Jeanine Williams, a senior at Roosevelt High School in the District, credits her aunt Stacy for this family recipe. When Jeanine doesn’t have the vinaigrette ingredients on hand, she uses Newman’s Own Balsamic Vinaigrette.

MAKE AHEAD: You’ll have vinaigrette left over, which can be refrigerated in an airtight container for up to 1 week.

4 servings


  • 4 ounces (about 1 cup) pecan halves
  • 1 to 2 tablespoons light brown sugar
  • 3 tablespoons balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon honey
  • Salt
  • Freshly ground black pepper
  • 7 ounces (about 5 cups) baby spinach leaves, rinsed and dried
  • 1 pint strawberries, hulled, rinsed and cut into halves
  • 2 ounces feta cheese, crumbled

(See Directions)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s