Recipe by Sandy Doenges
Delicious colorful light salad. I have also served with chicken tenders. Strawberries are my favorite especially when in season, but you can use any fruit desired. It takes a little while to make the spiced pecans, but is well worth it or you can also toast the pecans instead of using spiced version.
Top Review by CarolAT
This salad was excellent. The spiced nuts and the fresh salad dressing really added to the great taste of this crisp salad. Following the directions for the spiced pecans, I had enough coating mixture for more than one cup so I tossed in two more cups of pecans before baking them . They make really good snacks too. I will be making this salad dressing for other salads as well because this was an excellent dressing. Thanks for posting your recipe. Made for Fall PAC 2008.
- 6 cups fresh spinach, washed and dried
- 2 cups strawberries, sliced
- 3⁄4 cup red onion, thinly sliced
- 1 cup fresh mushrooms, sliced
- 1 cup pecans
- 1 egg white
- 3⁄4 teaspoon vanilla
- 1 cup sugar
- 1 tablespoon water
- 1 cup olive oil
- 1⁄3 cup cider vinegar
- 1⁄4 cup sugar
- 1 tablespoon poppy seed
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
- 2 tablespoons light corn syrup
Directions See How It's Made
- Dressing: Make the dressing first, so flavors can blend while salad is being prepared. whisk together olive oil, vinegar,1/4 cup sugar, poppy seeds,salt, mustard, celery seed, and corn syrup. Toss dressing with salad just before serving. Sprinkle dressed salad with pecans.
- Spiced pecans: Beat egg white untl frothy, but not stiff. Add vanilla, sugar, water and mix well. Add pecans and mix to coat. Spread pecans on a foil lined baking sheet in a single layer and bake in a preheated oven at 200 degrees for 45 minutes, turning every 15 minutes.