Ingredients
6 c. baby spinach leaves
2 c. strawberries
1/4 c. pecans
1/4 c. rice vinegar
2 tbsp. sugar
2 tsp. poppy seeds
1/2 tsp. dry mustard
salt
Freshly ground pepper
3/4 c. grapeseed oil
Preparation
Step 1In a dry frying pan, toast the pecans over medium-low heat, stirring, until fragrant and starting to brown, about 5 minutes. Pour onto a plate to cool, then coarsely chop and set aside.Step 2To make the vinaigrette, in a small bowl, whisk together the vinegar, sugar, poppy seeds, dry mustard, and a pinch each of salt and pepper. Add the oil in a thin stream, whisking constantly until the dressing is well blended.Step 3In a large bowl, toss together the spinach, strawberries, and pecans. Add half of the vinaigrette and toss gently to coat. Add more vinaigrette as needed (you may not need all of it), and serve. Georgeanne Brennan, From Williams-Sonoma Salad of the Day: 365 Recipes for Every Day of the Year (Weldon Owen) by Georgeanne Brennan. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
