I thought I would post this here instead of in the comments, in case anyone else wanted to discuss Strawberry Spinach salad.
I've never made it before yesterday. I am in the experimentation phase.
So, I caramelized the pecans for practice yesterday. They were yummy but needed more sugar. I did them with 1 T butter, 1 T sugar, 1/2 cup pecans. I noticed some of the recipes online used equal parts sugar and pecans. I'm going to go halfway between those when I do them for Sunday.
Since I was just doing a pecan practice and wanted to taste them in the framework of the salad, I put spinach and sliced strawberries in a bowl, tossed on the pecans and used a little kraft balsamic vinaigrette. It was really tasty and I would do it again if I wanted an easy strawberry spinach salad. That is a great bottled dressing.
For Sunday I am doing 1 bag of baby spinach, probably 1.5-2 cups of sliced strawberries, 1 cup of caramelized pecans (I love them so I'm increasing the amount from the 1/2 cup recommended), and I think I may put some crumbly blue cheese on the side for those who want it. I haven't eaten blue cheese since I was a child, so I'd like to try it on this, as some recipes include it.
The dressing that I'm trying is 1/3 cup raspberry vinegar, 1 t dry mustard, 1 t salt, 1/2 cup sugar, 1 cup olive oil...blended (I'm going to use my magic bullet). Then add 1.5 Tbsp poppy seeds. I haven't been able to find raspberry vinegar yet. If I don't find it, I'll use a balsamic.