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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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At the time I am posting this recipe, sweet strawberries are in abundance here in North Carolina. This is another delicious way to serve them. Ingredients:
1/2 cup sugar |
1/2 cup cider vinegar |
1 teaspoon dry mustard |
3/4 teaspoon salt |
1/2 cup salad oil |
1 teaspoon poppy seed |
1/2 cup broken pecans |
1/4 teaspoon ground cinnamon |
8 cups fresh spinach |
3 cups sliced strawberries |
1 small red onion, thinly sliced and separated into rings |
Directions:
1. FOR DRESSING: In a small saucepan, combine sugar, vinegar, dry mustard, and salt. Cook over medium-low heat just until sugar is dissolved, stirring occasionally. Transfer to a blender. With blender running, gradually add oil in a thin steady stream. Transfer mixture to a small bowl; stir in poppy seeds. Cover and chill at least 2 hours before serving.
2. Preheat oven to 350. In a shallow baking pan, combine pecans and cinnamon. Bake for 5 minutes. Cool in pan on a wire rack.
3. In a large salad bowl, combine spinach, strawberries, red onion, and cooled pecans. Whisk dressing. Pour the desired amount of dressing over spinach mixture; toss gently to coat.
4. Cover and chill the remaining dressing for up to 2 weeks. Use as a dressing for pasta salad or fruit.
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