1 lb spinach (I pinch off the larger stems)
1 pint strawberries, sliced set a few aside (egg slicer works wonders)
1/2 cup pecans, toasted
DRESSING
1/3 cup raspberry vinegar
1/2 cup sugar or sugar substitute (this much sugar made it too sweet, use only ¼ cup)
1 teaspoon dry mustard
3/4 cup vegetable oil
2 teaspoons poppy seeds
Toast pecans over low heat, set aside to cool. Combine dressing ingredients and shake well. Chill, then shake again. (Chilling helps it emulsify better.) Toss and garnish with a few sliced strawberries. Serve immediately.
Note: Spinach and strawberries what an odd combination for a recipe. That is what I thought before trying this the first time. Now I get many requests to bring this for dinner parties. The raspberry wine vinegar adds a marvelous taste, and compliments the first two ingredients. This salad is very eye pleasing in crystal.
Serves: 6
Source: Margo Kieser, Nov 16, 2001
Prepared by: Margo for the March 2009 meeting.