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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:
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
- 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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