*This salad is the eternal party pleaser. The poppy seed dressing is lighter than the traditional recipe because it substitutes chicken broth for some of the oil. If you need it to be Kosher Parve than just replace the broth with more oil. I often double the dressing and save the rest for fruit salad later in the week. The dressing keeps well for several days. B’tayavon!
Ingredients for dressing
1/3 cup white vinegar
3/4 cup sugar
1/2 cup chopped green onions
1/2 teaspoon salt
1 teaspoon dry mustard
1/3 cup olive oil
1/2 cup chicken broth
3 tablespoons poppy seeds
Ingredients for Salad
24 ounces baby spinach
6 stalks celery, sliced
1 pint strawberries, sliced
Ingredients for Sugared Pecans
1/2 cup sugar
1/2 cup chopped pecans
Directions
1) Mix first 5 dressing ingredients in a blender. Slowly add oil and broth. You might need to add just a few tblsp more of broth if dressing is too thick. Stir in poppy seeds.
2) Mix spinach, celery, and strawberries. Toss with dressing.
3) Cook pecans and sugar in a heavy skillet on low until caramalized. Garnish each salad plate with pecans.
*Recipe by Shelley Neese, vice president of The Jerusalem Connection. Click here for her articles and videos.
