This salad is great. If you’re not a salad person, give this a try. It’s a wonderful combination of sweet and savory. This is one of my aunt’s favorite salads, and when she got married she asked the caterers to make this for the reception. The caterer (and everyone else) loved this recipe so much he asked if he could keep it in his repertoire for other clients.
Not only is this beautiful and delicious, it’s a great healthy combination. Iron (from the spinach) is absorbed better when it’s eaten with vitamin C (from the strawberries). So as strawberries begin to show up everywhere, pick some up and make this spring flavored salad…you might just love it enough to have it at your wedding.
- 1 bag fresh baby spinach
- 1 pint strawberries, sliced
- 1/2 cup chopped pecans, toasted
Add spinach to a large bowl, top with sliced strawberries and toasted pecans.
- 1 cup veg oil
- 1/3 cup sugar
- 1 tsp dry mustard
- 1 tsp poppy seeds
- 1/2 tsp salt
- 1/4 cup chopped red onion
- 1/3 cup red wine vinegar
Combine all the dressing ingredients in a blender and blend until it turns a pale pink (from the red onion). This makes a large amount, at least enough for 3 or 4 salads. Store dressing in the fridge, but bring to room temperature before serving (this will make it easier to pour). Toss with salad just before serving and garnish with some toasted pecans.