Spinach Salad With Strawberries |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Delicious colorful light salad. I have also served with chicken tenders. Strawberries are my favorite especially when in season, but you can use any fruit desired. It takes a little while to make the spiced pecans, but is well worth it or you can also toast the pecans instead of using spiced version. Ingredients:
6 cups fresh spinach, washed and dried |
2 cups strawberries, sliced |
3/4 cup red onion, thinly sliced |
1 cup fresh mushrooms, sliced |
1 cup pecans |
1 egg white |
3/4 teaspoon vanilla |
1 cup sugar |
1 tablespoon water |
1 cup olive oil |
1/3 cup cider vinegar |
1/4 cup sugar |
1 tablespoon poppy seed |
1 teaspoon salt |
1 teaspoon dry mustard |
1 teaspoon celery seed |
2 tablespoons light corn syrup |
Directions:
1. Dressing: Make the dressing first, so flavors can blend while salad is being prepared. whisk together olive oil, vinegar,1/4 cup sugar, poppy seeds,salt, mustard, celery seed, and corn syrup. Toss dressing with salad just before serving. Sprinkle dressed salad with pecans.
2. Spiced pecans: Beat egg white untl frothy, but not stiff. Add vanilla, sugar, water and mix well. Add pecans and mix to coat. Spread pecans on a foil lined baking sheet in a single layer and bake in a preheated oven at 200 degrees for 45 minutes, turning every 15 minutes.
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