Gas Up the Stove

Spinach Salad
1 pound fresh spinach
1 pint fresh strawberries (cut in halves)
1 1/2 cups pecans (cut in halves)
3 tablespoons poppy seeds
2 – 4 green onions, chopped
2 teaspoons dry mustard
1 1/2 teaspoons salt
2/3 cup white vinegar
2/3 cup white sugar
2 cups vegetable oil
2 tablespoons butter

How to make candied pecans: Melt two tablespoons of butter over medium heat. Add 1 1/2 cups of pecans, cut into halves, and one cup of sugar. Stir constantly, until caramelized. Then, let cool on wax paper.

How to make salad: Wash spinach, cut off stems and tear leaves in half. Add one pint of strawberries, cut into halves. Put in bowl and place to side.

How to make dressing: Combine in separate bowl: white vinegar, sugar, chopped green onions, salt and dry mustard. Slowly add vegetable oil and poppy seeds. Don't put dressing and candied pecans on salad until right before you serve the salad. (When you refrigerate the dressing, it tends to separate and get hard, but when you bring it back to room temperature, it returns to form). Only use one cup of dressing on salad and put the rest in a bowl. If people want to add more, then they can.

Note from the cook: Make exactly the amount of dressing it calls for. It cannot be cut down to make less. -Submitted by Maria Slay, Lilburn, who receives a $25 credit on her WEMC Natural Gas bill. Featured recipes are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food handling preparation and cooking procedures from recognized experts

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