Sunshine Strawberry Spinach Salad

• Salad:
• 2 pounds baby spinach leaves, organic
• 1 pound fresh strawberries, sliced
• 1 C blue cheese crumbles
• Toasted Pecans:
• 3/4 cup chopped pecans
• 1 T extra virgin olive oil
• 1/2 t. sugar
• 1/4 t. garlic powder
• 1/4 t. salt
• 1/4 t. pepper
• Lemon Poppyseed Dressing:
• 1/4 C lemon juice
• 1/3 C local honey
• 2 t. chopped onion
• 1 t. dijon mustard
• 1 T. mayonnaise
• 1/2 t. poppy seeds
• 1/2 C extra virgin olive oil

1. Toast pecans in a frying pan over medium-high heat. Heat the tablespoon of olive oil and then add pecans, tossing to coat. Sprinkle with remaining seasonings and toast for approximately 2-3 minutes, until you can smell the spices cooking. Spread out on paper towel to cool.
2. Make dressing:
3. Combine all salad dressing ingredients in a blender except poppyseeds and oil. Process for 15 seconds until onion is combined, then slowly drizzle in olive oil while blender is still running. Stir in poppy seeds to finish. Dressing will keep for several days in the refrigerator.
4. Divide clean, dry spinach among 4 salad bowls. Top each with 1/4 cup blue cheese crumbles, a quarter of the sliced strawberries, and a quarter of the pecans. Drizzle with salad dressing to taste.
5. *Make it a meal by adding a sliced grilled chicken breast over each salad.

salad, baby spinach leaves, fresh strawberries, blue cheese crumbles, pecans, pecans, t, sugar, garlic, salt, pepper, lemon poppyseed dressing, lemon juice, local honey, onion, mustard, mayonnaise, poppy seeds, extra virgin olive oil

Taken from www.epicurious.com/recipes/member/views/sunshine-strawberry-spinach-salad-1206604 (may not work)