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Strawberry Spinach Salad with Fleur De Sel Croutons Recipe

Laura Petersen
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Servings 10

Ingredients
  

  • 12 oz baby spinach leaves
  • 11/2 cups sliced strawberries stems removed
  • 1/2 cup crumbled go feta cheese if desired
  • 1/2 cup balsamic vinaigrette I Used
  • 1/2 Sheet Pepperidge Farm Puff Pastry

Instructions
 

  • In your salad bowl layer the spinach leaves, strawberries, goat cheese and pecans. Pour dressing on salad when ready to serve toss lightly, place croutons on top. Serve with Fluer De Sel Croutons
  • Fleur de Sel Croutons
  • Roll out Puff Pastry to a 12”x16” rectangle (you will only need half) Using a pizza cutter and a ruler cut pastry in 1”x1” squares. Place on parchment covered cookie sheet sprinkle with Fleur de Sel. Bake in 400 degree preheated oven for about 20 minutes or until lightly browned. Cool completely before using.