Spinach, Strawberry, Pecan and Feta Salad

Spinach, Strawberry, Pecan and Feta Salad:

6 cups Spinach or 3 cups Spinach + 3 cups Lettuce

1 pint sliced Strawberries

1/2 cup crumbled Feta Cheese

1/2 cup Caramelized Pecans (recipe below)

Put your salad greens into a large bowl. Add strawberries, feta cheese and pecans. Stir to mix ingredients together. Serve with Strawberry Vinaigrette.

Strawberry Vinaigrette:

1/4 cup Strawberry Jam

1/4 cup Mayonnaise

1/4 cup Honey, melted slightly

1 tsp Poppy seeds

2 tbsp Vinegar

Place all ingredients into a bowl. Whisk together until everything is well mixed. Will keep in the refrigerator for up to 1 month.

Caramelized Pecans:

1/2 cup Pecans

1 tbsp sugar (or xylitol for a healthier alternative)

Heat a non stick frying pan to medium heat. Add pecans and sugar(or xylitol). Stir constantly with a rubber heat proof spatula for approximately 5 minutes or until sugar is melted and evenly coating the nuts. Transfer nuts onto parchment paper to harden and then break apart with your fingers once it is cooled.

Crock Pot Sugar Free Fudge

Crock Pot Sugar Free Fudge:

2 1/2 cups sugar free Chocolate Chips

1/3 cup Coconut Milk

1/4 cup Honey or 2 tsp liquid stevia

dash Salt

1 tsp Vanilla

Place all ingredients into a slow cooker. Stir and cover. Cook on low heat for 2 hours, stirring occasionally. Turn off and leave for another hour. Pour into a 9 x 13 pan lined with waxed paper. Cover and refrigerate for 3-4 hours or until firm. Cut into 1 inch squares. 

These are delicious as is but would also be good with nuts sprinkled on top before refrigerating.

I buy my sugar free chocolate chips at Sobey's. They are called KRISDA and the are sweetened with stevia. For any of my La Crete friends you can buy these at Super J.