Strawberry Spinach Salad with Candied Pecans

Recipe by Kimke
READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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, celery 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: 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.
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