Spinach Salad with Strawberries

This recipe was sent in by Stephanie.

I only make this salad for special occasions. It is always a HUGE hit!

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(serves 6)

For spiced pecans:

1 cup pecans
1 egg white
3/4 tsp. vanilla
1 cup sugar
1 Tbsp. water



For dressing:

1 cup vegetable oil
1/3 cup cider vinegar
1/4 cup sugar
1 Tbsp. poppy seeds
1 tsp. salt
1 tsp. dry mustard
1 tsp. celery seed
2 Tbsp. corn syrup



For salad:

6 cups fresh spinach
2 cups strawberries (1 lg. container – 1 lbs.), sliced
3/4 cup red onion, thinly sliced
1 cup fresh mushrooms



To make spiced pecans, beat egg whites until very frothy, but not stiff. Add remaining ingredients, and then add pecans and mix to coat. Spread pecans on baking sheet in a single layer and bake at 200 degrees for 45 minutes, turning every 15 minutes (can be made 1 day ahead). Shake together all ingredients to make dressing. Toss salad ingredients together. Toss salad with dressing and top with pecans just before serving.