Strawberry Spinach Salad

Recipe from Mimi

Ingredients

• 2 bunches spinach, washed well

• 1 pint strawberries, sliced

• 1 cup caramelized pecans

• 1 cup red onion, sliced

Poppyseed Dressing

• ½ cup mayonnaise

• 1 tsp vinegar

• 1 tsp lemon juice

• ⅓ cup sugar

• ¼ cup milk

• 2 tsp poppyseeds

Mix dressing ingredients together and emulsisfy.

Caramelized Pecans:

• 1 lb halved pecans

• ½ c butter

• ½ cup orange juice

• ¼ tsp mace

• ¼ to ½ tsp cayenne pepper

• 1 ½ tsp cinnamon

• ⅓ cup sugar

• 1 ½ tsp salt

Melt margarine in 9x13” baking pan. Add all ingredients and mix well. Toss in pecans until coated. Cook in oven at 350˚, stirring every 5 minutes, watch closely so they don’t burn (they can quickly). Remove from oven when caramel-y. Set out to dry on wax paper, store in an air-tight container.

Directions

Toss all together, add dressing and pecans just before serving so spinach doesn’t wilt.