Sunday, June 20, 2010

Strawberry Spinach Salad

This is one of our favorites. We had it tonight for dinner with Salmon and rice. I'm not blogging the salmon because I thought it was only mediocre. Tomorrow I'm going to use the leftover salmon and mix with salsa and coleslaw though and make some (hopefully) yummy fish tacos.

2 TBSP. butter
1 1/2 cups pecan halves
1 cup sugar
Fresh spinach
2 cups thinly sliced celery
1 pint fresh strawberries, sliced

1/3 cup white vinegar
1/4 cup sugar
3 green onions, chopped
3/4 tsp. salt
1 tsp. dry mustard
1 cups vegetable oil
1 1/2 TBSP. poppy seeds

In a saucepan, melt butter and sugar and add pecan halves. Cook until sugar is dissolved. Pour out onto a lightly greased piece of tinfoil. Let cool.

Wash spinach, celery, strawberries and red onion and cut up and put in a bowl. Add sugared pecans and toss with dressing.

Dressing: Place first five ingredients in a blender and process until smooth. Slowly add oil and mix until creamy. Remove and add poppy seeds. Chill. Toss with salad right before serving.

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