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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Although perfect for summer, this refreshing salad is a favorite year-round for our family and friends. Poppy seeds and pecans add a pleasing crunch to the mix. Ingredients:
1/3 cup raspberry vinaigrette |
1/2 cup sugar |
1 teaspoon salt |
1/4 teaspoon prepared mustard |
1/2 cup canola oil |
4-1/2 teaspoons poppy seeds |
1 package (10 ounces) fresh baby spinach |
1 pint fresh strawberries, sliced |
1/2 cup coarsely chopped pecans, toasted |
Directions:
1. In a blender, combine the vinaigrette, sugar, salt and mustard. Cover and process until smooth. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Transfer to a small pitcher or bowl. Refrigerate for 1 hour or until chilled.
2. Just before serving, toss the spinach, strawberries and pecans in a large salad bowl. Serve with dressing. Yield: 8 servings.
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