From the kitchen of Marlene Knewasser
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.
NOTES
The candied pecans are SO addictive. I add goat cheese. Admittedly, I went
overboard with the strawberries in the salad photo. -Stephanie