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Strawberry Spinach Salad
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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 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.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |