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Salad: 1 pound fresh spinach, stemmed and torn 1 pint fresh strawberries, sliced Dressing: 1/3 cup sugar 2 tablespoons sesame seeds 1/2 cup vegetable oil 1/3 cup cider vinegar 1 1/2 teaspoons minced onion 1/4 teaspoon paprika 1/4 teaspoon Worcestershire sauce Pecan Topping: 2/3 cup pecans, chopped coarsely 1 tablespoon sugar 2 tablespoons butter Wash and dry spinach. Tear into bite-sized pieces. Wash and hull strawberries. Slice into halves. Place spinach and strawberries in large bowl and set aside. Dressing: Combine all ingredients, except vinegar, in blender. Process at low speed for 30 seconds. Slowly add vinegar. Set aside. Pecan topping: Combine pecans with butter and sugar in a small, heavy saucepan. Cook over low heat, stirring occasionally, until sugar caramelizes. Immediately place pecans on a paper bag to cool. Break into pieces. Pour dressing over salad and toss gently. Garnish with pecan topping and serve immediately. Yield: 4-6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |