Ingredients:
1/2 cup pecans
10 ounces spinach leaves
1 1/2 cups dried cranberries
1 1/2 cups strawberries, sliced
Poppyseed Dressing:
3/4 cup sugar
1 tablespoon poppyseeds
1 teaspoon Watkins Dry Mustard
1/2 teaspoon salt
1 teaspoon onion, grated
1 cup vegetable oil
1/3 cup cider vinegar
Directions:
Spread pecans in shallow pan and bake at 350 degrees for 10 minutes or until toasted. Lightly salt and cool. Combine pecans, spinach and cranberries/strawberries in a large bowl. Serve with Poppyseed Dressing.
For Poppyseed Dressing: Combine all ingredients in a jar. Cover tightly and shake vigorously. Chill. Makes 1 1/2 cups. Use about half for the salad listed above.
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