Name: Strawberry Pecan Spinach Salad with Poppy Seed Dressing
Prep time: 15 min
Total time: 15 min
Yield: 10 servings
Ingredients: 1 (6-ounce) package baby spinach; 2 cups fresh spring mix lettuce, red Boston curly and arugula lettuce; 1 pint fresh strawberries, sliced; ½ pound bacon, cooked and coarsely crumbled; 1 (8-ounce) package Gorgonzola cheese or Blue Cheese, crumbled; 1 cup honey gazed pecans or walnuts; ¾ cup granulated sugar; ⅓ cup apple cider vinegar; 1 cup canola oil; 1 tablespoon dry mustard; 1 tablespoon poppy seeds

Ingredients

Salad ingredients:

1 (6-ounce) package baby spinach
2 cups fresh spring mix lettuce, red Boston curly and arugula lettuce
1 pint fresh strawberries, sliced
½ pound bacon, cooked and coarsely crumbled
1 (8-ounce) package Gorgonzola cheese or Blue Cheese, crumbled
1 cup honey gazed pecans or walnuts

Poppy Seed Dressing ingredients:

¾ cup granulated sugar
⅓ cup apple cider vinegar
1 cup canola oil
1 tablespoon dry mustard
1 tablespoon poppy seeds

Instructions

In a large bowl, mix spinach, red Boston and arugula lettuce, strawberries, bacon, Gorgonzola cheese, and pecans. Toss gently. Serve with Poppy Seed Dressing.
To make the dressing, Combine sugar, vinegar, oil, dry mustard, and poppy seeds. Mix well and pour into an airtight container. Keep refrigerated. Shake well before serving.

Notes

Do ahead tip: The Poppy Seed Dressing can be made ahead and stored in the refrigerator for up to two months.

Recipe tip: To make Honey Glazed Pecans heat 2 tablespoons of honey over low heat. Add 1 cup pecans halves. Stir until pecans are completely coated and have a shinny glaze. Spoon onto wax paper and let set.