Ingredients
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2 tablespoons butter or 2 tablespoons margarine
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1 1/2 cups pecan halves
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1 cup sugar
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1 lb fresh spinach
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2 cups thinly sliced celery
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1 pint fresh strawberries, hulled and halved
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2/3 cup white vinegar
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1/2 cup sugar
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3 -4 green onions, chopped
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1 1/2 teaspoons salt
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2 teaspoons dry mustard
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2 cups vegetable oil
Instructions
- 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 with remaining dressing.
- Dressing: 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.