Salad

2 tablespoons butter or margarine

1 1/2 cups pecan halves

1 cup sugar

1 pound fresh spinach

2 cups thinly sliced celery

1 pint fresh strawberries, hulled and halved

Dressing (recipe follows)

• Melt butter in a large heavy skillet over medium heat. Add pecans and sugar; stir to combine. Cook over medium heat, stirring constantly until sugar melts around pecans and is caramel-colored. Remove pecans with a slotted spoon and spread in a single layer on a sheet of lightly greased aluminum foil. Cool completely and break up pieces as needed.

• Remove and discard stems from spinach. Wash spinach and pat dry with paper towels. Tear into bite-size pieces.

• Combine spinach, celery and strawberries in a large bowl. Pour 1 cup dressing over salad mixture; toss gently. Add reserved candied pecans; toss gently. Serve immediately.

Makes 4 to 6 servings.

Dressing

2/3 cup white vinegar

1/2 cup sugar

3 to 4 green onions, chopped

1 1/2 teaspoons salt

2 teaspoons dry mustard

2 cups vegetable oil

3 tablespoons poppy seeds

• Combine first 5 ingredients in container of electric blender; cover and process until smooth. With blender running, gradually add oil in a slow, steady stream through opening in lid. Process until thick and smooth.

• Transfer dressing mixture to a bowl; stir in poppy seeds. Cover and chill. Store unused portion in refrigerator.

Makes 3 3/4 cups.

Original recipe found at

http://www.cooksrecipes.com/salad/strawberry-spinach-salad-with-pecans-recipe.html