It’s strawberry season!! Yee-haw! Boo-yah! Kumbaya! I’m not sure that word fits into my short poem of celebration, but no matter. The important thing is this salad is seriously amazing. And beautiful too! Sounds like I’m describing your perfect date, huh? I’ve got to give a shout out to Tricia . . . she’s the reason I know about strawberry spinach salad. And I’m so much happier now! I love to serve it when we barbecue steaks . . . .
10 c baby spinach
2 c sliced fresh strawberries
1/2 c chopped sweet onion
1 c chopped pecans, toasted (instructions below)
poppy seed dressing (instructions below)
Combine spinach, strawberries, onion and pecans. Add dressing and toss gently. Serve immediately.
Poppy Seed Dressing:
1/2 c vegetable oil
2 T cider vinegar
3 T sugar
1 T lemon juice
1 T poppy seeds
1/2 t salt
1/2 t ground mustard
Combine ingredients in dressing jar and shake well.
To toast pecans:
There are a few ways to toast pecans. You can melt 1 T butter and coat pecans evenly and bake on a cookie sheet at 350 for 5 minutes, stirring once halfway through cook time. Or, my favorite way: melt 1 T butter in saucepan over medium/low heat. Add 1 T brown sugar. Toss pecans in butter/sugar until evenly coated. Cook for 5 minutes, stirring occasionally. Meanwhile, mix 1/4 c brown sugar, 1/4 c white sugar and 1/2 t salt in brown paper bag. Add pecans and shake.