FRESH STRAWBERRY-SPINACH SALAD

 

1/2 cup chopped pecans (or walnuts if you prefer)

1/8 tsp ground cinnamon
1 lb fresh spinach
1/2 red onion, sliced thin, optional
2 dozen fresh strawberries, hulled and sliced

Preheat oven to 350 degrees.

In a bowl, toss the pecans with the cinnamon; spread on baking sheet and bake at 350 degrees for 5 minutes. Allow to cool.

Toss pecans with the spinach, onion, and strawberries.

DRESSING:
1 cup Splenda granulated
1 1/2 tsp dry mustard
1/2 cup cider vinegar
1 tsp salt
1 cup + 3 tbsp extra-virgin olive or canola oil
2 1/2 tsp poppy seeds

In a small saucepan, over low heat, cook Splenda, mustard, vinegar and salt until Splenda is dissolved. Remove from heat and stir in the oil and poppy seeds.

Refrigerate dressing to chill. This dressing will blend together and thicken while chilling.

To serve: Drizzle the chilled dressing over the salad mixture.

Note: This is a stock photo.