This is an especially delicious version of an always tasty pairing of spinach and strawberries. Serves 4.
For the dressing: (makes extra)
¼ cup grated/minced onion (half of a small onion)
½ cup raspberry vinegar (may substitute white wine vinegar)
¼ to ½ cup sugar, to taste
1 teaspoon dry mustard
1 teaspoon salt
½ cup olive oil
½ cup canola oil
1½ teaspoons poppy seeds
For the salad:
6 ounces (about 6 cups) baby spinach leaves
1 pint (about 16 medium size ) fresh strawberries, hulled and quartered or sliced
¼ cup thinly sliced red onion
¼ cup crumbled feta cheese
3-4 tablespoons raspberry poppy seed dressing
½ cup pecan pieces (candied, optional – see recipe)
In a bowl, whisk together vinegar, sugar, mustard, salt, minced onion and poppy seeds until well combined. Continue whisking while adding the oils in a thin stream. Keep whisking until well combined. (This can also be done in a blender or food processor.)
If the dressing is too thick, whisking in water a tablespoon at a time until desired consistency may thin it. Dressing will keep in the refrigerator for several weeks.
In large bowl, toss spinach, strawberries, onion and cheese with dressing. Sprinkle candied pecan pieces (see recipe that follows) on top just before serving (so they remain crisp).