INGREDIENTS1 bags of spinach
1 pints of sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1 cup caramelized pecans
DIRECTIONS
To Carmelize pecans stir 1/4 cup of sugar with 1 cup of pecans in a sauce pan until the sugar browns and sticks to the nuts.
To Carmelize pecans stir 1/4 cup of sugar with 1 cup of pecans in a sauce pan until the sugar browns and sticks to the nuts.
In a large bowl, toss together the spinach and strawberries.
In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat. Add pecans.
In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat. Add pecans.
To caramelize the pecans I added ¼ cup of sugar to the one cup of pecans and stirred constantly over medium heat in a saucepan. When the sugar sticks to the pecans and changes color pour onto aluminum foil. Separate the pecans so they do not stick together and cool.
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