Strawberry Spinach Salad

Strawberry Spinach Salad

Video Link

1/3 cup white wine vinegar
1 teaspoon salt
1/2 cup sugar
1 teaspoon dry mustard
1 1/2 tablespoons fresh red onion, minced
1 cup vegetable oil
1 1/2 tablespoon poppy seeds
Shake together in a jar and refrigerate. Keeps in the fridge for one week.

2 cups fresh strawberries, sliced
1 big bag (9 ounces) fresh spinach
1 cup whole pecans
2 tablespoons butter

Place butter in a skillet. Toast pecans in butter for a couple of minutes on medium heat. Be careful! Do not burn the nuts! I always seem to burn the nuts! (HATE THAT!!) Let the nuts cool a bit. When ready to serve, toss spinach, strawberries and pecans together in a big bowl. Drizzle with some, not all, of the dressing. The extra dressing keeps in the fridge for about a week.

Print Friendly

Show Comments (4)

Back to Top
Share Your Secrets
Cooking Community - Share Your Recipe
Cooking Community - Share Your Java Blog

Blog Title


Please attach a photo of your recipe.
(Maximum file size: 5 MB. Accepted file types: jpg, gif, png. Images should be at least 700 pixels wide for best display.)

Please leave this field empty.

Book Club Choice

Your Name

Your Email

Book Title


Please leave this field empty.


This is a unique website which will require a more modern browser to work! Please upgrade today!