Strawberry Spinach Salad
A very beautiful, refreshing, delicious salad!
18-20 oz spinach
5-7 C sliced strawberries or a combination of strawberries, blueberries and thinly sliced apples
2 C *candied (or just toasted) pecans or sliced almonds
1 small red onion, thinly sliced (optional)
½ C oil (preferably high quality extra-virgin mild)
¼ C white wine vinegar
1/3 C white sugar
¼ tsp paprika
2 Tbs sesame seeds
1 Tbs poppy seeds
½ tsp salt
*To candy the nuts: Put 2 C pecans, 1 1/2 Tbs butter and 1/3 C sugar in large frying pan over medium heat. Cook, stirring occasionally, until the sugar starts to liquefy, about 5 minutes. At this point, stir constantly until the nuts are well coated. Pour out onto parchment paper and separate each piece with two spoons or spatulas. Let them set for about 10 minutes.
In a large bowl, put the spinach, fruit, onion and nuts. Whisk together rest of ingredients and pour over spinach. Toss and serve immediately.
5-7 C sliced strawberries or a combination of strawberries, blueberries and thinly sliced apples
2 C *candied (or just toasted) pecans or sliced almonds
1 small red onion, thinly sliced (optional)
½ C oil (preferably high quality extra-virgin mild)
¼ C white wine vinegar
1/3 C white sugar
¼ tsp paprika
2 Tbs sesame seeds
1 Tbs poppy seeds
½ tsp salt
*To candy the nuts: Put 2 C pecans, 1 1/2 Tbs butter and 1/3 C sugar in large frying pan over medium heat. Cook, stirring occasionally, until the sugar starts to liquefy, about 5 minutes. At this point, stir constantly until the nuts are well coated. Pour out onto parchment paper and separate each piece with two spoons or spatulas. Let them set for about 10 minutes.
In a large bowl, put the spinach, fruit, onion and nuts. Whisk together rest of ingredients and pour over spinach. Toss and serve immediately.
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