STRAWBERRY SPINACH SALAD WITH CANDIED PECANS

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Strawberry Spinach Salad with Candied Pecans image

Make and share this Strawberry Spinach Salad with Candied Pecans recipe from Food.com.

Provided by Kimke

Categories     Strawberry

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons butter or 2 tablespoons margarine
1 1/2 cups pecan halves
1 cup sugar
1 lb fresh spinach
2 cups thinly sliced celery
1 pint fresh strawberries, hulled and halved
2/3 cup white vinegar
1/2 cup sugar
3 -4 green onions, chopped
1 1/2 teaspoons salt
2 teaspoons dry mustard
2 cups vegetable oil
3 tablespoons poppy seeds

Steps:

  • Melt butter in a large heavy skillet over medium heat.
  • Add pecans and sugar; stir to combine.
  • Cook over medium heat, stirring constantly until sugar melts around pecans and is caramel-colored.
  • Remove pecans with a slotted spoon and spread in a single layer on a sheet of lightly greased aluminum foil.
  • 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-size pieces.
  • Combine spinach, celery and strawberries in a large bowl.
  • Pour 1 cup dressing over salad mixture; toss gently.
  • Add reserved candied pecans; toss gently.
  • Serve immediately with remaining dressing.
  • Dressing: Combine first 5 ingredients in container of electric blender; cover and process until smooth.
  • With blender running, gradually add oil in a slow, steady stream through opening in lid.
  • Process until thick and smooth.
  • Transfer dressing mixture to a bowl; stir in poppy seeds.
  • Cover and chill.

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