Monday, December 7, 2009

Strawberry Spinach Salad (Pam Klampe)

1/3 cup raspberry vinegar
1 cup oil
1 teaspoon salt
1/2 cup sugar
1 teaspoon dry mustard
1 1/2 tablespoons poppy seeds
1/2 lb romaine lettuce, torn
1/2 lb baby spinach
1 pint strawberries, hulled and quartered
1/2 cup pecans, toasted

To prepare dressing, combine first six ingredients (vinegar through poppy seeds) and
blend well. Dressing may be prepared in advance. To serve, toss dressing with
remaining ingredients.

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