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Spinach and Strawberry Salad

Featured in the Honolulu Star-Bulletin on August 9, 2006.

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Ingredients:

Spinach and Strawberry Salad

  • 2 tablespoons butter
  • 1/2 cup sliced pecans
  • 1 package spinach leaves (or about 2 bunches)
  • 1 pint strawberries, sliced

Dressing:

  • 1/2 cup sugar
  • 1/4 cup minced red onion
  • 1 teaspoon dry mustard
  • 1 teaspoon poppy seeds
  • 1/2 teaspoon salt
  • 1/3 cup red wine vinegar
  • 1/2 to 1 cup vegetable oil

Directions:

  1. Preheat oven to 350°F.
  2. Combine butter and pecans; toast in oven for 10 minutes.
  3. Cool.
  4. In a large bowl, combine spinach and strawberries.
  5. Combine dressing ingredients.
  6. Just before serving, add nuts to salad and toss with dressing.

Makes 6 servings.

Approximate nutrient analysis per serving (based on ½ cup of oil):
380 calories, 31 g fat, 5 g saturated fat, 10 mg cholesterol, 300 mg sodium, 27 g carbohydrate, 5 g fiber, 20 g sugar, 5 g protein

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