MENU
component-ddb-728x90-v1-01-desktop

Amy's Strawberry Spinach Salad

StrawberrySpinachSalad.jpg

Ingredients:

Dressing:

1/3 cup white wine vinegar

1 teaspoon salt

1/2 cup sugar

1 teaspoon dry mustard

1 1/2 tablespoons fresh red onion, minced

1 cup vegetable oil

1 1/2 tablespoon poppy seeds

Shake together in a jar and refrigerate. Keeps in the fridge for one week.

Salad:

2 cups fresh strawberries, sliced

1 big bag (9 ounces) fresh spinach

1 cup whole pecans

2 tablespoons butter

Directions:

Place butter in a skillet. Toast pecans in butter for a couple of minutes on medium heat. Be careful! Do not burn the nuts! I always seem to burn the nuts! (HATE THAT!!) Let the nuts cool a bit. When ready to serve, toss spinach, strawberries and pecans together in a big bowl. Drizzle with some, not all, of the dressing. The extra dressing keeps in the fridge for about a week.

Trending