Monday, July 28, 2008

Strawberry Spinach Salad

1 lb. baby spinach
1 pint strawberries (minimum)
½ to 1 C whole prepared pecans
Prepare pecans: Melt 2 T sugar in sauce pan and
add pecans. When coated dump onto cutting
board and separate when cool.

Poppyseed dressing:
1/3 C vinegar
1 tsp. salt
1 tsp. dry mustard
½ C sugar
1 ½ C vegetable oil (olive oil preferably)
1 T minced onions
1 T poppy seeds
Process in blender if creamy dressing is desired.
Shake for vinegrette consistency.

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