Strawberry Spinach Salad
10 oz bag fresh baby spinach
1/4 small red onion, thinly sliced
1 pint strawberries, quatered long ways
1 cup sliced almonds, toasted (Or make Sugared Pecans)
1/4 cup crumbled cooked bacon
1 bottle Poppyseed Salad Dressing, chilled
Toss salad ingredients together and chill. Just before serving, pour in chilled poppyseed salad dressing. Toss to coat. Be careful to not add too much.
Serves 12.
Martha’s Sugared Pecans
½ cup white table sugar
2 cups pecans (You may substitute slivered almonds, walnut
halves, or other nuts, as desired)
pinch kosher salt
Consider one of the following options:
pinch cinnamon
pinch cloves
generous pinch cayenne
Line a cooling rack with foil or parchment paper and set
aside.
Heat sugar, nuts and spices in heavy medium skillet over
medium heat. (Any skillet will work, but you are making
caramel, which is notoriously rough on nonstick pans. Stainless steel is
preferable only for the sake of your pan.) Stir occasionally with wooden
spoon. Do not add water. After several minutes, the sugar will
begin to look sticky.
Continue to stir. After several more minutes, the
sugar will begin to melt. Continue to stir gently.
When sugar is completely melted, empty contents of skillet
into thin layer onto prepared rack.
Let cool and break into pieces. Store in cookie tin or
glass jar with tightly fitting lid.
(Note: if the sugar does not seem to be melting after
about five minutes, your stove may not be hot enough. Increase the heat
to medium and continue as directed. Monitor very carefully.)
