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Strawberry Spinach Salad

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

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

Printed from tasteofhome.com Oct 7, 2008

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Strawberry Spinach Salad cont.

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.