Spinach Salad W /Strawberries, Lemon Verbena and Candied Walnuts

Cookgirl's Note:

I'm cooking with lemon verbena and berries as much as I can before the season is over. A simple, basic and light vinaigrette will work: oil (olive, grape seed, walnut, etc.), vinegar (white balsamic, champagne, fruit), salt and cracked black pepper. Use any easy candied nut recipe of your choice. CG Original.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

• 4 cups loosely packedbaby spinach or 4 cups mixed greens , cleaned, rinsed and spun dried
• ½ cup strawberry , hulled, cleaned and sliced
• 2 purple scallions , thinly sliced (standard green scallions ok)
• 6 -8 lemon verbena leaves , to taste, cut into ribbons
• ¼ cup candied walnuts (almonds, walnuts or pecans)

Directions:

1. Prepare the candied nuts and set aside to cool.
2. SALAD: In a large bowl lightly toss the spinach, strawberries and verbena leaves.
3. Divide and arrange on two salad plates.
4. Garnish with the candied nuts and a few lemon verbena leaves.