Strawberry-Pecan-Spinach Salad

 

Ingredients: ¼ cup of vinegar, 1 TBs of chopped onion, 2 teaspoon of mustard, 1 tsp of brown sugar, ½ tsp salt, ¼ tsp of ground red pepper, ½ cup of olive oil, 1 TBs of poppy seeds, 4 cup of fresh baby spinach, 2 cups of strawberries, 1 cup of toasted pecans, and ½ cup crumbled feta cheese.

In a blender combine together vinegar and the next five ingredients; process until smooth. Then add the oil slowly until combined and stir in the poppy seeds. Refrigerate if needed.

In a large bowl toss together the spinach and the remaining ingredients.

Then drizzle the with the poppy seed dressing, and enjoy!

This recipe is found in Paula Deens magazine May/June 2015 page 63.