Preparation / Directions:
1 pound fresh spinach, cleaned and dried, stems removed (SEE NOTE)
1 small sweet onion (Vidalia or Walla Walla or other sweet-flavored
peeled, sliced and separated into individual rings, or 6 green onions, cut
diagonally into 1-inch pieces (include some green tops)
8 ounces fresh mushrooms, cleaned and thinly sliced (optional)
2 cups firm ripe fresh strawberries, stems removed and thickly sliced
1/2 cup toasted coarsely chopped pecans or English walnut halves (SEE NOTE)
Poppy Seed Dressing (SEE RECIPE BELOW)
Prepare vegetables and strawberries for salad. Toast nuts; set aside.
dressing; set aside. In a large salad bowl, combine spinach, onion rings,
mushrooms, if desired and strawberries. Drizzle as much dressing as desired
over salad, mixing gently. Garnish with toasted nuts. Serve immediately.
NOTE: May tear spinach leaves into bite-size pieces or leave whole, as
NOTE: To toast nuts, arrange nuts in one layer on an ungreased baking sheet.
Bake in a slow oven (300 degrees F) for about 8 minutes, or until nuts are
lightly toasted. Be careful nuts do not become too dark and burn.
Poppy Seed Dressing
about 1 3/4 cups
1/2 cup sugar
1/3 cup white wine vinegar
1 1/2 Tablespoons grated peeled onion
1 teaspoon dry mustard
1 cup salad oil (corn, canola, safflower, or a combination)
Salt to taste
1 1/2 Tablespoons poppy seeds
In a small bowl or blender container, combine the first 4 ingredients,
blending well. Gradually add oil in a steady stream, beating vigorously with
wire whisk, until mixture is thoroughly blended. Or, gradually add oil, with
blender motor set at low speed, until mixture is thoroughly blended. Season
with salt to taste. Stir in poppy seeds. Store dressing in a tightly sealed
container in the refrigerator for up to two weeks.