Strawberry-Spinach Salad with Candied Pecans and Citrus-Poppy Dressing
This salad is so versatile—add some cheese for a dairy version, or serve as is alongside a simple roasted chicken.
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Cooking tools:
- Food processor
- Mason jar
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 5 cups baby spinach
- 3/4 cup candied pecans
- 1 cup strawberries, sliced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons poppy seeds
- 1/2 cup Tuscanini Apple Cider Vinegar
- 1/2 cup orange juice
- 1/2 cup Tuscanini Olive Oil
- 1/4 cup brown sugar
- salt, to taste
- pepper, to taste
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