Spinach Salad With Strawberries

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.

• Ready In: 1 hr 5 mins
• Serves: 4-5
• Yields: 5 cups

Ingredients

• 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

1. 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.
2. 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.