My niece Nicole took a cooking class and made this salad for a family function. It was a huge hit!
6 c fresh baby spinach, washed and dried
1 1/2 c fresh strawberries, thinly sliced
1/2 c red onion, thinly sliced
3/4 c swiss cheese, grated
1 c candied pecans (recipe below)
1-1 1/4 c pecan halves 1 1/2 T sugar
3 T light corn syrup 1/2 t salt
Preheat oven to 325 degrees F.
In a medium bowl, combine corn syrup, sugar, and salt. Add nuts and toss well to coat evenly. Place nuts in a single layer on a baking sheet that has been coated with non-stick coating spray. (I like to use parchment paper.)
Bake for 12-15 min, or until golden brown. Immediately scoop nuts onto a sheet of foil and spread nuts apart to cool thoroughly. Stores for 1 week in an airtight container. (this is by far the easiest way of making candied nuts I've ever tried)
poppy seed dressing:
1 pkg Good Seasons Italian dressing
2 T sugar
1 T poppy seeds
3 T water
1/4 c apple cider vinegar
1/4 c canola oil
Whisk together all dressing ingredients in a small bowl, adding the oil last. It's best to first toss the spinach with the dressing, then add the strawberries, pecans, and onion and toss again. Add cheese at the very end. Don't over-mix.