Sister Night Strawberry And Spinach Salad

• FOR THE SALAD ASSEMBLY:
• 2 ounces, weight Pecans, Toasted
• 10 ounces, weight Baby Spinach Leaves
• 1 whole Handful Fresh Dill, Chopped
• 1 pint Strawberries, Quartered
• _____
• FOR THE VINAIGRETTE:
• 1/4 cups White Sugar
• 1/3 cups Red Wine Vinegar
• 1/4 teaspoons Black Pepper
• 1/4 teaspoons Onion Powder
• 1/4 teaspoons Garlic Powder
• 1/4 teaspoons Dry Mustard
• 1 pinch Cayenne Pepper
• 1 pinch Kosher Salt To Taste
• 1/4 cups Olive Oil
• 1 teaspoon Poppy Seeds

1. For the vinaigrette: Combine the sugar and red wine vinegar in a mini food processor or a glass jar. Add all the seasonings and pulse to combine. Then, while the food processor is running drizzle in the olive oil in a steady stream. Toss in the poppy seeds and give it a quick pulse. Refrigerate until ready to use.
2. For the salad: Toast the pecans in a dry pan for a few minutes until they start to turn golden and are nice and toasty. Toss the spinach with the chopped dill, add then add the toasted pecans and the quartered strawberries, toss some more. Drizzle with vinaigrette.
3. *Optional: Serve this salad with sliced grilled chicken breast halves and then top with the vinaigrette for a more rounded meal!
4. *I halved (butterflied) my chicken breasts and drizzled them with olive oil and sprinkled them with lemon pepper and grilled them on my grill pan. One chicken breast half per serving. This salad makes four entree portions.

salad, weight pecans, dill, strawberries, vinaigrette, ubc, red wine vinegar, ubc, ubc, ubc, ubc, cayenne pepper, kosher salt, ubc, poppy seeds

Taken from tastykitchen.com/recipes/salads/sister-night-strawberry-and-spinach-salad/ (may not work)