Spinach Strawberry Salad
Spinach and strawberries what an odd combination for a recipe. That is what I thought before trying this the first time. Now I get many requests to bring this for dinner parties. The raspberry wine vinegar adds a marvelous taste, and compliments the first two ingredients. This salad is very eye pleasing in crystal.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 3/4 cup vegetable oil
- 1 teaspoon dry mustard
- 2 teaspoons poppy seeds
- 1/2 cup pecans toasted
- 1 lb spinach (i pinch off the larger stems)
- 1 pint strawberry sliced set a few aside (egg slicer works wonders)
- 1/3 cup roland raspberry red wine vinegar
- 1/2 cup sugar or 1/2 cup sugar substitute
- Carbohydrate 4.20364999463051 g
- Cholesterol 0 mg
- Fat 20.7546362734348 g
- Fiber 1.61113752414754 g
- Protein 1.10811374999003 g
- Saturated Fat 1.59327040803231 g
- Serving Size 1 1 serving(s) (118g)
- Sodium 0.582624999196917 mg
- Sugar 2.59251247048298 g
- Trans Fat 0.47554915661219 g
- Calories 200 calories
Toast pecans over low heat, set aside to cool. Combine dressing ingredients and shake well. Toss and garnish with a few sliced strawberries. Serve immediately. (Thanks to Chef #320254's review I'm updating this) If you'd like, use a high speed mini-mixer to emulsify the dressing. Roland, makes a Raspberry Flavored Wine Vinegar.
