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Strawberry Spinach Salad

by Amy Hanten

Dressing Ingredients:

  • 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

Dressing Directions:

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

Salad Ingredients:

  • 2 cups fresh strawberries, sliced
  • 1 big bag (9 ounces) fresh spinach
  • 1 cup whole pecans
  • 2 tablespoons butter

Salad 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! 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.