Fresh and flavorful!
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.
