Strawberry Spinach Salad with Poppyseed Dressing and Roasted Candied Pecans

This is a light and refreshing salad that complements any weeknight dinner or a special-occasion meal. It's great for a light summertime meal. In our family, it is often served alongside lasagna and garlic bread at Christmas—proof that a great salad knows no season. It’s one we return to again and again!

1 lb. fresh baby spinach (clean and dry) 

1 pint strawberries, sliced

Roasted candied pecans (see recipe below)

Poppyseed Dressing (see recipe below)

Place spinach and strawberries in a large serving bowl.  Immediately before serving, toss in the desired amount of dressing and desired amount of roasted candied pecans.

Poppyseed Dressing:

1/3 cup white vinegar

3/4 cup sugar

1 tsp dry mustard

1 tsp salt

1 1/2 tsp minced onion

1 cup oil

1/2 TBS poppy seeds

Mix dressing ingredients well.  Refrigerate. 

Roasted Candied Pecans

1 egg

1 TBS water

2 cups pecan halves

In a bowl, combine the egg and water together.  Add the pecans.

In a separate bowl, mix the following together and add to the bowl of pecan mixture. 

1/2 cup sugar

1/2 tsp salt

1 tsp cinnamon

1/2 tsp cloves

1/2 tsp nutmeg

Place the pecan mixture in a greased 9x13 pan.  Bake at 300F degrees for 45 to 60 minutes, stirring every 15 minutes or until pecans appear dry.

Enjoy!

Mark and Marianne