Recipe Share | Strawberry Spinach Salad with Poppyseed Dressing
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
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
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.