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Strawberry Spinach Salad Recipe

Photo by: Taste of Home

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Although perfect for summer, this refreshing salad is a favorite year-round for our family and friends. Poppy seeds and pecans add a pleasing crunch to the mix.

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8 Servings
Prep: 20 min. + chilling

Ingredients

1/3 cup raspberry vinaigrette
1/2 cup sugar
1 teaspoon salt
1/4 teaspoon prepared mustard
1/2 cup canola oil
4-1/2 teaspoons poppy seeds
1 package (10 ounces) fresh baby spinach
1 pint fresh strawberries, sliced
1/2 cup coarsely chopped pecans, toasted

Directions

In a blender, combine the vinaigrette, sugar, salt and mustard. Cover and process until smooth. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Transfer to a small pitcher or bowl. Refrigerate for 1 hour or until chilled.
Just before serving, toss the spinach, strawberries and pecans in a large salad bowl. Serve with dressing. Yield: 8 servings.

Nutrition Facts: 1 cup equals 294 calories, 25 g fat (3 g saturated fat), 0 cholesterol, 409 mg sodium, 18 g carbohydrate, 3 g fiber, 2 g protein.

Strawberry Spinach Salad published in Taste of Home October/November 2006, p35

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