Strawberry Salad with Poppy Seed Dressing
By á-48841
Ingredients
- Salad
- 1/4 cup Pecans
- 1/8 tsp Ground Cinnamon
- 1 lb Fresh Spinach, Well Washed, with Tough Stems Removed
- 1 Red Onion, Peeled
- 24 Fresh Strawberries, Quartered
- Additional Poppy Seeds for Garnish
- Dressing
- 1 cup Sugar
- 1 1/2 tsp Dry Mustard
- 1 1/2 tsp Coarse Salt
- 1/2 cup Cider Vinegar
- 1 cup plus 3 tbsp Vegetable Oil
- 1 1/2 tsp Poppy Seeds
Details
Preparation
Step 1
In the top of a double boiler, combine the sugar, mustard, salt and vinegar. Cook over hot water until the sugar is dissolved, then transfer to a blender. With the motor running, slowly add the oil to thicken. Add the poppy seeds and blend. Refrigerate until needed.
Arrange the pecans on a baking sheet and sprinkle with the cinnamon. Bake for approximately 5 minutes, or until toasted and fragrant. Cool.
Tear the spinach into bite-size pieces and arrange on 6 chilled plates. Slice the onion paper thin, separate into rings, and scatter over the spinach. Divide the strawberries equally among the salads and top with the toasted pecans. Drizzle dressing over all and sprinkle with additional poppy seeds if desired.
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