Strawberry-Spinach Salad

By Cathers

Ingredients

• 1/2 cup sugar
• 1/2 cup cider vinegar
• 1 tsp dry mustard
• 3/4 tsp salt
• 1/2 cup salad oil
• 1 tsp poppy seeds
• 1/2 cup broken pecans
• 1/4 tsp ground cinnamon
• 8 cups fresh spinach
• 3 cups sliced strawberries
• 1 small red onion, thinly sliced and separated into rings

Preparation

Step 1

For dressing; In a small saucepan, combine sugar, vinegar, dry mustard, and salt. Cook over medium-low heat just until sugar is dissolved, stirring occasionally. Transfer to a blender. With blender running, gradually add oil in a thin steady stream. Transfer mixture to a small bowl; stir in poppy seeds. Cover and chill for at least 2 hours before serving.

Preheat oven to 350 degrees. In a shallow baking pan, combine pecans and cinnamon. Bake for 5 minutes. Cool in pan on a wire rack.

In a large salad bowl, combine spinah, strawberries, red onion, and cooled pecans. Whisk dressing. Pour the desired amount of dressing over spinach mixture; toss gently to coat.

Note; Cover and chill the remaining dressing for up to 2 weeks. Use as a dressing for pasta sale or fruit.