1 16-ounce bag Fresh Express spinach leaves
2 teaspoons chopped fresh dill or 1 teaspoon dried dill
4 teaspoons toasted *sesame seeds
2 cups fresh strawberries, hulled and sliced in half if large
Dressing:
1/3 cup red wine vinegar
1/4 cup, plus 2 teaspoons sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
3/4 cup safflower oil
3/4 cup chopped Georgia pecans
Place spinach leaves in large salad bowl. Sprinkle with fresh dill, toasted sesame seeds and strawberries. (This can be done up to a couple hours ahead of serving. Cover with plastic wrap and place in the refrigerator.)
Dressing
Combine red wine vinegar and sugar in a medium mixing bowl and whisk until the sugar dissolves. Whisk in onion powder, garlic powder and salt until combined and then whisk in oil. Fold in Georgia pecans.
To serve, pour the dressing over the salad and toss to combine.
*Note: Toast sesame seeds in a clean, dry heavy skillet over low heat. Stir constantly until seeds just begin to darken.
Serves 8
Preparation time: 20 minutes
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