Strawberry Spinach Salad


10 oz fresh spinach, stems removed
1 cup celery, sliced on the diagonal
1 pint of fresh strawberries, halved
Caramelized Pecans:
1 cup sugar
1 cup pecans
Poppy Seed Dressing:
1/2 cup sugar
4 tsp kosher salt
2 tsp dry mustard
2/3 cup wine vinegar
4 scallions, chopped
2 cups vegetable oil
3 tbs poppy seeds

This salad is dressed with a poppy seed dressing along with caramelized pecans.

  • To prepare the pecans, combine the sugar and pecans in a heavy frying pan. Slowly cook until all the sugar has melted onto the pecans and they are browned.
  • Place them on a foil covered baking sheet to cool.
  • To make the dressing, combine sugar, salt, mustard, vinegar and scallions in a blender or food processor. While running slowly drizzle in the oil.
  • Place in a container and add the poppy seeds, cover and refrigerate.
  • Combine the spinach, celery, halved strawberries and pecans,
  • Lightly coat with the dressing and toss.




15 min


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