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Strawberry Spinach Salad with Candied Pecans
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- #19180
Spinach salad with berries is a staple summer side dish, but the real magic comes with the candied nuts. Their sweetness and crunch sets this salad off perfectly.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 tablespoons butter or margarine
1 1/2 cup pecan halves
1 cup sugar
1 1/2 pound fresh spinach
1 pint fresh strawberries, hulled and halved
Dressing
2/3 cup white vinegar
1/2 cup sugar
4 green onions, chopped
1 1/2 teaspoon salt
2 teaspoons dry mustard
2 cups vegetable oil
3 tablespoons white or black poppy seeds
directions
Melt butter in a large heavy skillet over medium heat. Add pecans and sugar; stir to combine. Cook over medium heat, stirring constantly until sugar melts around pecans and is caramel-colored. Remove pecans with a slotted spoon and spread in a single layer on a sheet of lightly greased aluminum foil. Cool completely and break up pieces as needed.
Remove and discard stems from spinach. Wash spinach and pat dry with paper towels. Tear into bite-size pieces.
Combine spinach and strawberries in a large bowl. Pour 1 cup dressing over salad mixture; toss gently. Add reserved candied pecans; toss gently. Serve immediately with remaining dressing.
Dressing: This dressing also goes well drizzled over fresh fruit.
Combine first 5 ingredients in container of electric blender; cover and process until smooth. With blender running, gradually add oil in a slow, steady stream through opening in lid. Process until thick and smooth. Transfer dressing mixture to a bowl; stir in poppy seeds. Cover and chill.
added by
jmstwn1607
nutrition data
833 calories, 60 grams fat, 77 grams carbohydrates, 8 grams protein per serving.
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reviews & comments
August 31, 2013
The candied pecans were an unexpected delight! I was thinking when I just skimmed the recipe that they'd just be sugar coated pecans but they were more like brittle and I loved them! They really added a nice touch to the recipe. For the dressing, I did alter the amount of dry mustard just a bit, maybe using half a teaspoon less. I just felt it might overpower things but that's just my own taste.