Lakeside Inn Spinach & Strawberry Salad A Kendall Oberto Recipe

Lakeside Inn Spinach & Strawberry Salad

This recipe is a best guess copy of a wonderful salad that we have enjoyed at the Lakeside Inn in Mount Dora, FL. The Lakeside Inn is a lovely hotel and restaurant with an incredibly inviting porch that has amazing views of the sunset. Check it out if you happen to be in the greater Orlando area.


  • 6 cups baby spinach
  • 4 ounces fresh goat cheese, crumbled
  • 3/4 cup sliced strawberries
  • 1/4 cup dried cranberries
  • 1/2 cup candied pecans, chopped (see note)
  • Store bought raspberry or strawberry vinaigrette salad dressing

Candied Pecans

  • 1 cup white sugar
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1 egg white
  • 1 tbsp water
  • 1 lb pecan halves


  • To make candied pecans:
    Preheat oven to 250° degrees.
    Mix sugar, cinnamon, and salt together in a bowl. Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet. Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour. Once cooled, store pecans in an airtight container. I have kept them in my pantry for 2-3 weeks.
    For salad:
    Garnish spinach with cheese, strawberries, red onion, cranberries and pecans. Dress with vinaigrette. Serve in a large salad bowl or individual bowls.


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