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Wednesday, April 4, 2018

Strawberry Spinach Salad with Poppy Seed Dressing

 pound spinach, stems removed
1 pound strawberries, sliced thickly
1/2 cup pecans
2 tablespoons sugar

1/4 cup vinegar
2/3 cup vegetable oil
1/3 cup sugar
1 tablespoon poppy seeds
1 tablespoon dried minced onion
1 teaspoon dry mustard
1 teaspoon salt

Mix the dressing ingredients and refrigerate. Sugar-coat the pecans by cooking and stirring them in a saucepan with two tablespoons of sugar until the sugar dissolves. Immediately transfer the pecans to a piece of waxed paper and separate them so that they don’t stick together. Toss all of the ingredients together just before serving.

recipe source here

this spring time recipe post was shared at
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Thursday Favorite Things 

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