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Monday, April 12, 2010

Strawberry Spinach Salad with Poppyseed Dressing

For years and years this was my favorite salad. Each year on my birthday, I always requested this salad (usually with steak!). At the wedding shower my sister threw me the theme was "Natalie's Favorite Things", and this salad was on the menu. So I'm surprised that I hadn't asked my mom for this recipe and made this salad until now, more than a year and a half after being married. I brought this to the Easter dinner we attended with friends and everyone (even my salad-hating friend ;)) loved this!

*note: I doubled the below recipe to make for a crowd, but did not double the dressing and there was plenty!

Strawberry Spinach Salad with Poppyseed Dressing

-1 bag fresh spinach
-1 carton strawberries, sliced
-1/2 cup pecans, chopped (still kept in big pieces)
-2 tbsp butter

For the dressing:
-1/2 cup sugar
-1 cup oil
-1/3 cup raspberry wine vinegar
-1 tsp dry mustard
-1 1/2 tbsp poppyseeds

1. To prepare the pecans, place on a baking sheet and dot with butter. Toast at 350F for 10 minutes, turning halfway through.
2. To make the dressing, blend the sugar, oil, raspberry wine vinegar, and dry mustard in a blender for 2 minutes. Stir in the poppyseeds. Pour into a bowl, cover, and refrigerate until ready to serve.
3. When ready to serve, mix the pecans, spinach, and strawberries. Toss with dressing.