From Shirley Evans
3/4 c. canola oil
1/3 c. red wine vinegar
1 Tbsp. dry minced onion
1/2 c. sugar
1 tsp. dry mustard
1/4 tsp. salt
1 Tbsp. poppy seeds
10 oz. baby spinach leaves
2 c. sliced strawberries
1/2 c. toasted pecans
Mix oil, vinegar, onion, sugar, mustard and salt in blender until slightly thick, about 1 minute. Mix in poppy seeds by hand.
To serve, pour dressing ovr spinach and strawberries and toss. Top with pecans.
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