Strawberry Pecan Spinach Salad

A colorful salad to ring in the spring



From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

  • 1/2 cup pecan halves

  • 1 pound baby spinach

  • 1 pint strawberries, hulled, cut into halves

  • 1-1/2 Tablespoons poppy seeds

  • 1 cup light vegetable oil

  • 1/3 cup red wine vinegar

  • 2 Tablespoons finely chopped onions

  • 1/4 cup sugar

  • 1 teaspoon salt

  • 1 teaspoon dry mustard


TO PREPARE:

Spread the pecans in a single layer on a baking sheet.  Bake at 350 degrees for 8 to 10 minutes or until toasted.  Combine the spinach, strawberries, pecans and poppy seeds in a large salad bowl.  Combine the vegetable oil, red wine vinegar, onions, sugar, salt and dry mustard in a small bowl and whisk well to blend.  Pour the desired amount of the dressing over the spinach mixture and toss to coat.

SERVES:  
4

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