The Monthly Mingle is the brainchild of our founder Meeta at What's For Lunch Honey . This month the mingle is being guest hosted by Abby of Eat The Right Stuff. The theme for this months mingle is Spring Fruit Sensations . I have been thinking of Spring for some time now with the fresh rhubarb and California strawberries at the market. It will be another month before we have local rhubarb and 2 months before strawberries...who can wait!!!!! I am jumping ship for this event and using fruits that are not locally grown...but...heh... nothing is locally grown this time of the year... so... I am using what is available to me now. Does it count if I purchased them at a local green grocers and not at one of the chain supermarkets?
For the mingle I decided upon one of my favourite salads...ENJOY!!
I have also been tagged for a 5 Things MEME by my friend over at Vanielje's Kitchen . You should see the amazing and artistic desserts that come out of her kitchen; here is an example. I am just flabbergasted!! Easter is this coming weekend and my daughter is travelling from university to be here for the long weekend. I am busy preparing all her favourites and some new taste sensations I'd like her to try as well. Thank you for thinking of me and I will try and participate if I can think of anything interesting to say about myself that I haven't already mentioned.
**Spinach Salad with Strawberries **
For spiced pecans:
1 cup pecans
1 egg white
3/4 tsp vanilla
1 cup sugar
1 T water
For dressing:
1 cup salad oil
1/3 cup cider vinegar
1/4 cup sugar
1 T poppy seeds
1 tsp salt
1 tsp dry mustard
1 tsp celery seed
2 T corn syrup
For salad:
6 cups fresh spinach, washed and dried
2 cups strawberries, sliced (or any fruit desired for color)
3/4 cup red onion, thinly sliced
1 cup fresh mushrooms, sliced
***********************
Make spiced pecans. Beat egg white until very frothy, but not stiff. Add remaining ingredients, excluding pecans. Now add pecans and mix to coat. Spread pecans on baking sheet in single layer and bake in a preheated 200 degree oven for 45 minutes, turning every 15 minutes.
**Spinach Salad with Strawberries **
For spiced pecans:
1 cup pecans
1 egg white
3/4 tsp vanilla
1 cup sugar
1 T water
For dressing:
1 cup salad oil
1/3 cup cider vinegar
1/4 cup sugar
1 T poppy seeds
1 tsp salt
1 tsp dry mustard
1 tsp celery seed
2 T corn syrup
For salad:
6 cups fresh spinach, washed and dried
2 cups strawberries, sliced (or any fruit desired for color)
3/4 cup red onion, thinly sliced
1 cup fresh mushrooms, sliced
***********************
Make spiced pecans. Beat egg white until very frothy, but not stiff. Add remaining ingredients, excluding pecans. Now add pecans and mix to coat. Spread pecans on baking sheet in single layer and bake in a preheated 200 degree oven for 45 minutes, turning every 15 minutes.
For dressing, shake together all ingredients. Toss together salad ingredients. Toss dressing with salad just before serving, sprinkle dressed salad with pecans.
Serves 6
