Ingredients :
- 1/2 cup vegetable oil or light olive oil
- 1/4 cup red wine vinegar
- 1/4 cup granulated sugar or less to taste
- 1 teaspoon dried mustard
- 1 teaspoon poppy seeds
- 3 tablespoons butter
- 1 cup pecans
- 16 ounces baby spinach
- 16 ounces strawberries quartered or sliced
Directions :
- In a small bowl with a whisk, or in a jar with a tight-fitting lid, add the vegetable oil, red wine vinegar, sugar, dried mustard, poppy seeds, and salt to taste (I like 1 teaspoon). Stir or shake to combine. Allow the flavors to blend at room temperature while preparing the salad.
- Add butter to a small skillet over medium-high heat until the foaming subsides. Add pecans and sauté until toasted and fragrant, about 15 to 20 minutes. Remove promptly to avoid scorching and drain on paper towels. Cool 5 minutes.
- In a large bowl, add spinach, strawberries, and pecans. Add salad dressing and toss until evenly coated.
