Strawberry Spinach Salad

      From SOUP NIGHT: Recipes for Creating Community Around a Pot of Soup By Maggie Stuckey

      • 2 bunches spinach
      • 1/2 cup pecans
      • 1/4 cup red onion, sliced very thinly
      • 2 cups fresh strawberries, sliced

      Wash the spinach, remove the stems, and tear or slice the leaves into smaller pieces.
      Toast the pecans in a dry skillet for 3 to 4 minutes, stirring often to prevent browning. [Or candy them in caramelized sugar, as demonstrated on today's show]
      Combine spinach, pecans, onion, and strawberries in salad bowl. Toss with dressing just before serving..
      * * *
      This delicious dressing is also wonderful made with orange juice concentrate, for a citrus version. It's low of calories, too, thanks to the lower than usual ratio of oil to vinegar.

      • 1 12-ounce can apple juice concentrate, thawed but NOT diluted
      • 1-1/2 cups apple cider vinegar
      • 1/4 cup Dijon mustard
      • 1-3/4 cups olive oil

      Combine the first three ingredients in blender, and blend well. Add the olive oil in a slow stream, and blend until well combined.