Premium Quality Olive Oils and Balsamic Vinegars

Crunchy Spinach Salad

There is nothing like a good textural crunch to a summer salad—and the addition of Romaine lettuce does the trick, as well as the wonderfully crispy pecans. 


  • 1/3 cup The Olive Scene Basil Infused Olive Oil
  • 3 tablespoons The Olive Scene Strawberry Balsamic Vinegar
  • sea salt and freshly ground black pepper
  • 3 cups baby spinach leaves, washed and dried 
  • 3 cups chopped Romaine Hearts, washed and dried
  • ¼ cup sweet red onion, sliced thinly 
  • 2 navel oranges, peeled, sliced in half, then in slices, or 1 can mandarin oranges, drained
  • 1 generous cup quartered strawberries (8 ounces)
  • ½ cup Sweet and Spicy Pecans halves, coarsely chopped (recipe follows)


  1. Prepare the dressing: Whisk together the vinegar, salt and pepper in a small bowl.
  2. Slowly whisk in the oil to form an emulsified dressing. The yield is a scant ½ cup.
  3. Place the spinach and Romaine in a salad bowl or on individual plates.
  4. Scatter the onion slices, oranges and strawberries over; top with the toasted pecans.
  5. If making one large salad, pour 1/4 cup of the dressing over the salad and toss to mix.
  6. If making individual salads, drizzle a tablespoon over each salad.
  7. Serve immediately, passing the remaining dressing on the side. 



Crunchy Spinach Salad