Strawberry Spinach Salad

By mmcspencer

from Penzeys

Ingredients

• Dressing:
• 1 lb. fresh spinach
• 1 quart strawberries-cut in halves or thirds
• 1 Cup pecans or walnuts-(sprinkle with 1/2 tsp. PENZEYS CINNAMON or 2 tsp. CINNAMON-SUGAR if desired) and roast for 10 minutes or so at 350°
• 3 TB. white wine vinegar (you may also use raspberry vinegar)
• 1/4 Cup sugar
• 1/2 Cup vegetable oil (Patty uses salad oil)
• 1/4 tsp. REGULAR MUSTARD POWDER
• 1 TB. WHOLE BLUE POPPY SEEDS
• dash salt

Preparation

Step 1

Wash the spinach well and chop if needed. Combine the spinach, strawberries and roasted nuts in a serving bowl right before serving. Pour the dressing over the salad and toss, or serve the dressing in a carafe at the table. (Mixing the ingredients with the dressing too far in advance of serving turns the salad soggy.)

Dressing: Mix together in a blender and pour about half over the salad. Toss and add more as desired, or serve extra on the table.