Spinach Salad with Grilled Stawberries

ingredients

For spiced pecans:
1 cup pecans
1 egg white
3/4 tsp. vanilla
1 cup sugar
1 Tbsp. water

For dressing:
1 cup salad oil
1/3 cup cider vinegar
1/4 cup sugar
1 Tbsp. poppy seeds
1 tsp. salt
1 tsp. dry mustard
1 tsp. celery seed
2 Tbsp. corn syrup

For grilled strawberries:
3 whole strawberries per salad
Vegetable Oil
Freshly ground pepper

For salad:
6 cups fresh baby spinach, washed and dried
3/4 cup red onion, thinly sliced
1 cup fresh mushrooms, sliced
1 cup sliced strawberries

method

To make spiced pecans: Beat egg white until very frothy, but not stiff. Add remaining ingredients, except pecans. Now add pecans and mix to coat. Spread pecans on baking sheet in single layer and bake in a preheated 200° F. oven for 45 minutes, turning every 15 minutes.

For dressing: shake together all ingredients.

For grilled strawberries: Thread 3 large strawberries crosswise on each wooden skewer for each serving. Brush with vegetable oil and sprinkle generously with freshly ground black pepper. Grill 2 minutes on each side or until heated through.

Toss together salad ingredients. Toss dressing with salad just before serving. Sprinkle dressed salad with pecans and place two skewers of grilled strawberries on each plate.