Salads

Strawberry Spinach Salad

Strawberry Spinach Salad
Pinit

Video Link

Ingredients:
Dressing:
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.

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

Directions:
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

Content

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.)

[honeypot hunt-349]

×
Book Club Choice

Your Name

Your Email

Book Title

Description/Notes

[honeypot cantseethis]

×

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