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.


  • 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


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.


Did you like this? Share with your family and friends.
comments powered by Disqus