Sunday, September 2, 2007

Spinach Strawberry Salad with Spiced Pecans

1-2 lbs. Spinach (washed, drained)
2 pints strawberries (washed and sliced)
1/2 red onion, thinly sliced

Spiced Pecans :
1 lb. pecan halves
1/4 c. butter
2 1/2 Tbl. sugar
1/4 c. orange juice
3/4 tsp. salt
1/2 tsp. cumin
1/4-1/3 tsp. cayenne pepper
3/4 tsp. mace

Mix butter, sugar, juice, and spices together in saucepan. Cook 3 minutes on medium-high heat, stirring constantly. Pour over pecans in large bowl and toss to coat. Spread on cookie sheet. Bake 250 degrees for 45 minutes, stirring every 10 minutes. These are strong smelling as you cook them, so don't do it the day of serving if you have company. Make them and store them in an air tight container for later.

Dressing :
Whisk all of the below ingredients
1/2 c. Mayo
1/2 c. sugar
1/4 c. milk
2 Tbl. white vinegar
2 Tbl. poppy seeds

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