I first came across this recipe while we were living in Georgia about fourteen years ago. Some friends from church invited us over for dinner one night, and the wife served this salad along with the main dish. It was the first time I had ever had berries in a spinach salad, and I loved it, especially with the sweet homemade dressing.
The sugar-coated pecans are easy to make, and they are really yummy!
Aside from adding more strawberries to the salad, I also decreased the amount of dressing. The original recipe called for way too much. Believe me, there’s still plenty to go around. I hope you enjoy it!
Recipe Adapted by Winner Dinners/Origin Unknown
Serves about 8
1 pound spinach, stems removed
1 pound strawberries, sliced thickly
1/2 cup pecans
2 tablespoons sugar
1/4 cup vinegar
2/3 cup vegetable oil
1/3 cup sugar
1 tablespoon poppy seeds
1 tablespoon dried minced onion
1 teaspoon dry mustard
1 teaspoon salt
Mix the dressing ingredients and refrigerate. Sugar-coat the pecans by cooking and stirring them in a saucepan with two tablespoons of sugar until the sugar dissolves. Immediately transfer the pecans to a piece of waxed paper and separate them so that they don’t stick together. Toss all of the ingredients together just before serving.