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."
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
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. Admittedly, I went overboard with the strawberries in the salad
photoed above. -Stephanie