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

DRESSING:
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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