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Side Dish > Strawberry Spinach Salad

2 T. butter
1 1/2 C. pecan halves
1/2 C. sugar
1 lb. fresh spinach
1 qt. fresh strawberries, sliced
2 C. thinly sliced celery or fresh mushrooms (optional)

Melt butter over med heat. Add pecans and sugar. Cook over med heat stirring constantly, 7-8 min. till browned. Take out with slotted spoon and sread over oiled cookie sheet and let cool completely.


2/3 C. Balsamic vinegar
1/2 C. sugar
3-4 chopped green onions
1 t. dry mustard
2 C. vegetable oil
3 T. poppy seeds

Combine first 5 ingredients in a blender. Cover and process a minute or two. Stop and scrape down sides. With blender on high gradually add oil in a steady stream and process till smooth. Transfer to storage container and add seeds, stir. Cover & chill. Makes 2 3/4 cup. I cup is dressing is plenty for salad.

June 28, 2010 | Unregistered CommenterKaren Matthews

This one you need to try; even our kids eat this salad. It is fantastic!!

Thanks Karen!

July 20, 2010 | Unregistered CommenterAdam Munn