Strawberry pecan spinach salad
by NICHOLAS AMMATURO on July 6th, 2010
Hope everyone enjoyed their 4th of July holiday. I certainly did. Sitting by the pool all weekend with friends and family, doesn’t get better than that. We were not shy with the food either. There was enough food to feed twice as many people as we had, so of course, we just had to invite more people over the next day to continue eating. This is one of my favorite times of year because seasonal fruits and veggies make their way onto my plate. Strawberry season is typically June-August for locally grown. Even though you can basically get anything you want year-round now, lets pretend that strawberries must be eaten ASAP.
This recipe was provided to me by one of our closest family friends, Terry. She always seems to come across some great recipes, and this is certainly one of them. Thanks Terry and keep all the recipes coming, we will certainly keep eating them.
Ingredients
- (2) 10oz bags of baby spinach
- (2) pints of fresh strawberries
- 6 oz sliced toasted pecans
Dressing
- 1/2 cup sugar
- 1 TBLS poppy seeds
- 2 TBLS sesame seeds
- 1 1/2 tsp minced onion
- 1 1/4 tsp paprika
- 1/4 cup apple cider vinegar or tarragon vinegar
- 1/2 cup olive oil
Wash and dry spinach or use pre washed. Place in large bowl.
Wash, dry and slice strawberries. Add them to the spinach.
Slice pecans and lightly toast in oven for a few minutes.
Put ingredients for dressing into a blender and mix 20-30 seconds. Add dressing to salad right before serving.
Mix well and enjoy. Thanks Terry 
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