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Strawberry Spinach Salad with Candied Pecans recipe

The dressing in this recipe also goes welldrizzled over fresh fruit.

Recipe: Strawberry SpinachSalad with Candied Pecans

2 tablespoons butter or margarine1 1/2 cups pecan halves1 cup granulated sugar1 pound fresh spinach2 cups thinly sliced celery1 pint fresh strawberries, hulled andhalvedDressing (recipe follows)

  • 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.

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