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
  1. Place ¼th 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.
Notes
© Copyright 2014, The Queens Cabinet. All Rights Reserved
Recipe by the queens cabinet at https://thequeenscabinet.com/strawberry-spinach-salad-with-poppyseed-dressing/