Spinach Pecan Salad

1 pound fresh spinach
One 11-ounce can Mandarin oranges, drained
1 red onion, sliced thin
1 cup fresh white mushrooms, sliced
1/3 cup shredded coconut
1/2 cup pecans, coarsely chopped
Poppy Seed Dressing
1/2 cup sugar
1 tablespoon dry mustard
1 teaspoon salt
1/2 cup white vinegar
2 cups vegetable oil
2 tablespoons poppy seeds

Clean spinach and tear into bite-sized pieces. Place in salad bowl. Add sliced red onions, mandarin oranges and mushrooms.

Toss. Place coconut and pecans on top. Pour dressing just before serving. Toss and serve.

To mix dressing, place all ingredients except poppy seeds in blender and mix well. Add poppy seeds.

Can be stored in a glass bottle in refrigerator until ready to use. Shake well before adding to salad.

Serves 6.

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Cajun Country -- New Iberia, Louisiana