The dressing in this recipe also goes well
drizzled over fresh fruit.
Strawberry Spinach Salad
with Candied Pecans
2 tablespoons butter or margarine
1 1/2 cups pecan halves
1 cup sugar
1 pound fresh spinach
2 cups thinly sliced celery
1 pint fresh strawberries, hulled and
halved
Dressing (recipe follows)
Melt butter in a large heavy skillet over
medium heat. Add pecans and sugar; stir to combine. Cook over
medium heat, stirring constantly until sugar melts around pecans
and is caramel-colored. Remove pecans with a slotted spoon and
spread in a single layer on a sheet of lightly greased aluminum
foil. Cool completely and break up pieces as needed.
Remove and discard stems from spinach.
Wash spinach and pat dry with paper towels. Tear into bite-size
pieces.
Combine spinach, celery and strawberries
in a large bowl. Pour 1 cup dressing over salad mixture; toss
gently. Add reserved candied pecans; toss gently. Serve immediately.
Makes 4 to 6 servings.
Dressing
2/3 cup white vinegar
1/2 cup sugar
3 to 4 green onions, chopped
1 1/2 teaspoons salt
2 teaspoons dry mustard
2 cups vegetable oil
3 tablespoons poppy seeds
Combine first 5 ingredients in container
of electric blender; cover and process until smooth. With blender
running, gradually add oil in a slow, steady stream through opening
in lid. Process until thick and smooth.
Transfer dressing mixture to a bowl; stir
in poppy seeds. Cover and chill. Store unused portion in refrigerator.
