Ingredients
Salad:
8 oz baby spinach leaves
16 strawberries sliced thinly
1/8th red onion cut in very thin shaved slices
4 oz crumbled blue cheese
28 candied pecan halves
Poppyseed Dressing:
1 clove garlic finely minced
1 Tablespoon Gulden’s mustard
2 Tablespoons honey
3 Tablespoons red wine vinegar
1/2 cup light olive oil (or vegetable oil)
1/2 tsp salt
1/2 tsp pepper
1 Tablespoon poppyseeds
Instructions
1 Place 1/4th of spinach, strawberries, onions, and blue cheese onto four large salad plates.
2. Place all dressing ingredients in pint canning jar, and shake vigorously for one minute. Spoon dressing over salad.
3. Sprinkle 7 sugar pecans onto each salad.
https://www.youtube.com/watch?v=TmtravPsLzg
Strawberry Spinach Salad with Poppyseed Dressing
Serves: 4
Salad: 8 oz baby spinach leaves 16 strawberries sliced thinly ⅛th red onion cut in very thin shaved slices 4 oz crumbled blue cheese 28 candied pecan halves Poppyseed Dressing: 1 clove garlic finely minced 1 Tablespoon Gulden's mustard 2 Tablespoons honey 3 Tablespoons red wine vinegar ½ cup light olive oil (or vegetable oil) ½ tsp salt ½ tsp pepper 1 Tablespoon poppyseeds
Ingredients
- Salad:
- 8 oz baby spinach leaves
- 16 strawberries sliced thinly
- ⅛th red onion cut in very thin shaved slices
- 4 oz crumbled blue cheese
- 28 candied pecan halves
- Poppyseed Dressing:
- 1 clove garlic finely minced
- 1 Tablespoon Gulden's mustard
- 2 Tablespoons honey
- 3 Tablespoons red wine vinegar
- ½ cup light olive oil (or vegetable oil)
- ½ tsp salt
- ½ tsp pepper
- 1 Tablespoon poppyseeds
Instructions
- Place ¼th of spinach, strawberries, onions, and blue cheese onto four large salad plates.
- Place all dressing ingredients in pint canning jar, and shake vigorously for one minute. Spoon dressing over salad.
- Sprinkle 7 sugar pecans onto each salad.
Notes
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