Melt butter in a large heavy skillet overmedium heat. Add pecans and sugar; stir to combine. Cook overmedium heat, stirring constantly until sugar melts around pecansand is caramel-colored. Remove pecans with a slotted spoon andspread in a single layer on a sheet of lightly greased aluminumfoil. Cool completely and break up pieces as needed.
Remove and discard stems from spinach.Wash spinach and pat dry with paper towels. Tear into bite-sizepieces.
Combine spinach, celery and strawberriesin a large bowl. Pour 1 cup dressing over salad mixture; tossgently. Add reserved candied pecans; toss gently. Serve immediately.
Makes 4 to 6 servings.
Dressing:2/3 cup white vinegar1/2 cup granulated sugar3 to 4 green onions, chopped1 1/2 teaspoons salt2 teaspoons dry mustard2 cups vegetable oil3 tablespoons poppy seeds
Combine first 5 ingredients in containerof electric blender; cover and process until smooth. With blenderrunning, gradually add oil in a slow, steady stream through openingin lid. Process until thick and smooth.
Transfer dressing mixture to a bowl; stirin poppy seeds. Cover and chill. Store unused portion in refrigerator.
Makes 3 3/4 cups.
Fresh Arugula and Spinach Wilted Salad With Avocado, Candied Walnuts & Tomatoes | Veria LivingIf the Strawberry SpinachSalad with Candied Pecans recipe was useful and interesting, you can share it with your friends or leave a comment.