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