Recipe courtesy of Amy John

Spinach Salad with Strawberries

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  • Total: 1 hr
  • Prep: 1 hr
  • Yield: 6 servings
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For spiced pecans:

1 cup pecans

1 egg white

3/4 teaspoon vanilla

1 cup sugar

1 tablespoon water

For dressing:

1 cup salad oil

1/3 cup cider vinegar

1/4 cup sugar

1 tablespoon poppy seeds

1 teaspoon salt

1 teaspoon dry mustard

1 teaspoon celery seed

2 tablespoons corn syrup

For salad:

6 cups fresh spinach, washed and dried

2 cups strawberries, sliced (or any fruit desired for color)

3/4 cup red onion, thinly sliced

1 cup fresh mushrooms, sliced


  1. Make spiced pecans. Beat egg white until very frothy, but not stiff. Add remaining ingredients, excluding pecans. Now add pecans and mix to coat. Spread pecans on baking sheet in single layer and bake in a preheated 200 degree oven for 45 minutes, turning every 15 minutes.
  2. For dressing, shake together all ingredients. Toss together salad ingredients. Toss dressing with salad just before serving, sprinkle dressed salad with pecans.