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Thursday, May 4, 2017

Strawberry Spinach Salad with Poppy Seed Dressing

Strawberry Spinach Salad with Poppy Seed Dressing
Serves about 8

1 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

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