Strawberry Spinach Salad with Candied Pecans

Submitted by kimkej

"This is a wonderful tummy salad that I just can't stop eating."

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 4-6

ingredients

• 2 tablespoons butter or 2 tablespoons margarine
• 1 1⁄2 cups pecan halves
• 1 cup sugar
• 1 lb fresh spinach
• 2 cups thinly sliced celery
• 1 pint fresh strawberries, hulled and halved

• Dressing

• 2⁄3 cup white vinegar
• 1⁄2 cup sugar
• 3 -4 green onions, chopped
• 1 1⁄2 teaspoons salt
• 2 teaspoons dry mustard
• 2 cups vegetable oil
• 3 tablespoons poppy seeds

directions

1. Melt butter in a large heavy skillet over medium heat.
2. Add pecans and sugar; stir to combine.
3. Cook over medium heat, stirring constantly until sugar melts around pecans and is caramel-colored.
4. Remove pecans with a slotted spoon and spread in a single layer on a sheet of lightly greased aluminum foil.
5. Cool completely and break up pieces as needed.
6. Remove and discard stems from spinach.
7. Wash spinach and pat dry with paper towels.
8. Tear into bite-size pieces.
9. Combine spinach, celery and strawberries in a large bowl.
10. Pour 1 cup dressing over salad mixture; toss gently.
11. Add reserved candied pecans; toss gently.
12. Serve immediately with remaining dressing.
13. Dressing: Combine first 5 ingredients in container of electric blender; cover and process until smooth.
14. With blender running, gradually add oil in a slow, steady stream through opening in lid.
15. Process until thick and smooth.
16. Transfer dressing mixture to a bowl; stir in poppy seeds.
17. Cover and chill.

Reviews

[Cheryl L.]

Excellent bravo I did not use celery in the salad, I cut the strawberries different and I used 6 Tablespoons of margarine to melt the sugar mixture for the nuts and it turned out fabulous. It made a huge bowl full and there was only a small amount left and there were only four of us eating it and everybody had seconds and some had three helpings plus we still had other awesome food. The homemade dressing was really good, at first I thought it would be too much, it said to put in 2 cups of vegetable oil but it made a lot. I also did not put the dressing on till right before serving because I didn't want it to get soggy. Everyone put the dressing on themselves to their liking. Taking all the stems of the spinach was the worst part and definitely most time consuming. A MUST TRY FOR SURE. THANKS

 

[nisea916]

Love this! I can't stop eating it either! Had to omit celery-had none, had to omit poppy seed-had none and do not even know what that is, and had to substitute purple onion for green. Yes, dressing is pink and that does not even matter. Excelent salad. Daughter (11) gives you 5 stars as well. Thanks.

 

[Dabbler]

Delicious, crowd-pleasing salad with a nice blend of sweetness and tartness. My family realized the pecans were yummy on their own and now I must hide them - or make extra- if I intend to have any for the salad. Take the MEDIUM temperature for the nuts seriously - too low on the fire and the sugar doesn't caramelize; too hot and everything burns in the blink of an eye. BTW, dressing is good without the poppy seeds, even better with them. Thanks, I'll make this one often.

 

[Shabby Sign Shoppe]

Seemed to be well recieved. Would make again for a potluck or dinner with friends.

 

[Kat Rahal]

Made this salad for Bunco. Most everyone had had a different version of this before, but never with the carmalized pecans. They loved it. BTW, those pecans would be great on their own. Great recipe.