Spinach Strawberry Salad with Poppy Seed Dressing

Salad Ingredients

  • 1 cup pecan halves
  • 2 tablespoons butter
  • 12 oz. baby spinach (or field greens)
  • 16 oz. fresh strawberries sliced or quartered


  • Melt butter in a small skillet over medium heat. Reduce heat to medium-low, add pecans, and toast until fragrant, about 10-15 minutes. Stir to prevent scorching. Remove from heat and allow to cool.
  • Mix all ingredients together and stir in poppy seed dressing.

Poppy Seed Dressing


  • 1/2 cup vegetable oil
  • 1/4 cup of red wine vinegar
  • 1/4 cup sugar
  • 1 teaspoon poppy seeds
  • 1 teaspoon dried mustard
  • 1 teaspoon salt


  • Put all ingredients in a jar with a tight-fitting lid and shake vigorously.  Allow to sit at room temperature for at least 30 minutes. Add to salad.
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