2 T. butter 1 1/2 C. pecan halves 1/2 C. sugar 1 lb. fresh spinach 1 qt. fresh strawberries, sliced 2 C. thinly sliced celery or fresh mushrooms (optional)
Melt butter over med heat. Add pecans and sugar. Cook over med heat stirring constantly, 7-8 min. till browned. Take out with slotted spoon and sread over oiled cookie sheet and let cool completely.
Dressing
2/3 C. Balsamic vinegar 1/2 C. sugar 3-4 chopped green onions 1 t. dry mustard 2 C. vegetable oil 3 T. poppy seeds
Combine first 5 ingredients in a blender. Cover and process a minute or two. Stop and scrape down sides. With blender on high gradually add oil in a steady stream and process till smooth. Transfer to storage container and add seeds, stir. Cover & chill. Makes 2 3/4 cup. I cup is dressing is plenty for salad.
Matthew 28:19-20 Go ye therefore, and teach all nations, baptizing them in the name of the Father, and of the Son, and of the Holy Ghost: Teaching them to observe all things whatsoever I have commanded you: and lo, I am with you always, even unto the end of the world. Amen.
Adam Munn
2 T. butter
1 1/2 C. pecan halves
1/2 C. sugar
1 lb. fresh spinach
1 qt. fresh strawberries, sliced
2 C. thinly sliced celery or fresh mushrooms (optional)
Melt butter over med heat. Add pecans and sugar. Cook over med heat stirring constantly, 7-8 min. till browned. Take out with slotted spoon and sread over oiled cookie sheet and let cool completely.
Dressing
2/3 C. Balsamic vinegar
1/2 C. sugar
3-4 chopped green onions
1 t. dry mustard
2 C. vegetable oil
3 T. poppy seeds
Combine first 5 ingredients in a blender. Cover and process a minute or two. Stop and scrape down sides. With blender on high gradually add oil in a steady stream and process till smooth. Transfer to storage container and add seeds, stir. Cover & chill. Makes 2 3/4 cup. I cup is dressing is plenty for salad.