Strawberry Spinach Salad
1/3 cup white wine vinegar
1 teaspoon salt
1 tablespoon sugar
1 teaspoon dry mustard
1 1/2 tablespoons fresh red onion, minced
1 cup vegetable oil (can also use grape seed or light olive 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.