Ingredients Jump to Instructions ↓

  1. 1/3 cup raspberry vinaigrette

  2. 1/2 cup sugar

  3. 1 teaspoon salt

  4. 1/4 teaspoon prepared mustard

  5. 1/2 cup canola oil

  6. 4-1/2 teaspoons poppy seeds

  7. 1 package (10 ounces) fresh baby spinach

  8. 1 pint fresh strawberries, sliced

  9. 1/2 cup coarsely chopped pecans, toasted

Instructions Jump to Ingredients ↑

  1. In a blender, combine the vinaigrette, sugar, salt and mustard. Cover and process until smooth. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Transfer to a small pitcher or bowl. Refrigerate for 1 hour or until chilled. Just before serving, toss the spinach, strawberries and pecans in a large salad bowl. Serve with dressing. Yield: 8 servings.


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