50+ Friends Club Cookbook -- Salads and Dressings -- Strawberry Pecan Spinach Salad

50+ Friends Club Cookbook
Salads and Dressings

Return to
Cookbook Index | Chapter Index

Strawberry Pecan Spinach Salad

From the Kitchen of: Pepper.
Source: At Your Service Southern Recipes, Places and Traditions Fulton Counties, Inc.

1/2
cup
Pecan halves

1
lb.
Baby spinach

1
pint
Strawberries, hulled, cut into halves

1-1/2
Tbsp.
Poppy seeds

1
cup
Light vegetable oil

1/3
cup
Red wine vinegar

2
Tbsp.
Finely chopped onions

1/4
cup
Sugar

1
tsp.
Salt

1
tsp.
Dry mustard

Spread the pecans in a single layer on a baking sheet. Bake at 350 degrees for 8 to 10 minutes or until toasted.
Combine the spinach, strawberries, pecans and poppy seeds in a large salad bowl.
Combine the vegetable oil, red wine vinegar, onions, sugar, salt and dry mustard in a small bowl and whisk well to blend.
Pour the desired amount of the dressing over the spinach mixture and toss to coat.
SERVES: 4


1/2	cup	Pecan halves
1	lb.	Baby spinach
1	pint	Strawberries, hulled, cut into halves
1-1/2	Tbsp.	Poppy seeds
1	cup	Light vegetable oil
1/3	cup	Red wine vinegar
2	Tbsp.	Finely chopped onions
1/4	cup	Sugar
1	tsp.	Salt
1	tsp.	Dry mustard

50+ Friends Club CookbookSalads and Dressings

Strawberry Pecan Spinach Salad

1/2

cup

Pecan halves

1

lb.

Baby spinach

1

pint

Strawberries, hulled, cut into halves

1-1/2

Tbsp.

Poppy seeds

1

cup

Light vegetable oil

1/3

cup

Red wine vinegar

2

Tbsp.

Finely chopped onions

1/4

cup

Sugar

1

tsp.

Salt

1

tsp.

Dry mustard

50+ Friends Club Cookbook
Salads and Dressings