Strawberry Spinach Salad with Candied Pecans

Servings: 8


Ingredients:

2 tablespoons butter or margarine
1/2 cup pecan halves
1 cup sugar
1 pound fresh spinach
2 cups thinly sliced celery
1 pint fresh strawberries, hulled and halved

Strawberry Spinach Salad Dressing

Instructions:

1. Melt butter in large skillet over medium heat.  Add pecans and sugar.  Cook, stirring constantly until sugar melts around pecans and is caramel colored.  Remove pecans with a slotted spoon and spread on lightly greased foil.  Cool completely.

2. Melt butter in large skillet over medium heat.  Add pecans and sugar.  Cook, stirring constantly until sugar melts around pecans and is caramel colored.  Remove pecans with a slotted spoon and spread on lightly greased foil.  Cool completely.

3. Remove stems from spinach.  Tear into bite size pieces.

4. Combine spinach, celery and strawberries in a large bowl.  Pour 1 cup dressing over salad, toss gently.  Add candied pecans.

5. Serve immediately with remaining dressing.