From the kitchen of Marlene Knewasser.  This Strawberry
Spinach Salad is rounded out  with celery, green onions,
and a generous cup of candied pecans. It goes well with
grilled chicken or pork.  
"One kind word can change
someone's entire day."
HOME APPETIZERS BREADS COOKIES DESSERTS MAIN DISHES SIDES FAMILY TREES HOLIDAYS & CRAFTS MISC
10 oz fresh baby spinach
1 c celery, cut diagonally
1 pint strawberries, halved
1 c candied pecans (recipe below)
4 green onions, chopped
Place spinach, celery, onion, & strawberries in a large
serving bowl.  Add pecans and toss with Poppy Seed
Dressing starting with 1 cup, add more if leaves are not
coated enough.

Candied Pecans
1 c pecans
1 c sugar
Melt sugar in a skillet until melted.  Take off heat.  Add
pecans and stir until coated.  Pour onto a foil lined cookie
sheet to cool.

Poppy Seed Dressing
1 c sugar
1 tsp salt
2 tsp dry mustard
3 tsp poppy seeds
2/3 c vinegar
2 c oil
Mix together in a jar or cruet.

Stores up to 3 weeks in refrigerator.
Strawberry Spinach Salad, with goat cheese too.  The candied pecans are SO
addictive.
Strawberry Spinach Salad