MB Recipes - Strawberry Spinach Salad with Glazed Pecans and Poppy Seed Dressing
This recipe is a great way to use
Strawberry Spinach Salad
1 (10-oz.) bag fresh spinach
1 pint strawberries, sliced
Combine spinach and strawberries in a large bowl. Toss to combine. Add enough dressing to coat spinach. Place on individual serving plates. Top with Sugared Pecans.
Poppy Seed Dressing
1/3 cup white vinegar
1/3 cup sugar
1 teaspoon dry mustard
1/2 teaspoon salt
3/4 cup vegetable oil
1 small red onion, chopped
1 Tablespoon poppy seed
Combine vinegar, sugar, mustard, and salt in a small mixing bowl. Stir until sugar dissolves. Add oil, whisking until the oil is incorporated into the mixture. Stir in onion and poppy seed. Refrigerate at least 1 hour before serving.
Sugared Pecans
1 cup
3 Tablespoons sugar
Place sugar in heavy bottom skillet. Heat over medium – high heat until sugar melts. Remove from heat and stir in pecans to coat. Pour onto buttered foil to cool. Break into small pieces when cool.
Bebe Frazier
Unless otherwise indicated, all recipes have been tested for accuracy by Georgia Department of Agriculture home economists. If you would like to share a favorite recipe with our readers, send it to: Georgia Cooking, Market Bulletin, 19 MLK, Jr. Drive SW, Atlanta, GA 30334-4250. If you have questions or problems regarding recipes featured in this column, call 1-800-282-5852 (toll-free statewide). Please do not contact the individual who submitted the recipe.
Print this