Spring is in the air! And my favorite fruit is now is season: strawberries. So what better way to celebrate the warm weather than a delightful spring salad? This recipe was given to me by a close friend. It is her family recipe which they make for Spring and Summer holidays and is always a hit. Its the perfect light salad which blends the tastes of  vinegar, onion, poppy seeds, and sweet fruit. The flavors in this salad electrify the tongue and will make springtime sunshine that much brighter! Serve as a side dish or bring to a family potluck. Thank you Simas Family 🙂

Vegan Simas Strawberry Salad

Dressing:

2/3 Cup White Vinegar
1/2 Cup Organic Evaporated Cane Juice (or other sweetener)
1/2  Onion, minced
1 1/2 Tsp Salt
2 Tsp Dry Mustard
2 Cups Vegetable Oil
3 Tbsp Poppy Seeds

Salad:

1 Bunch or Bag of Baby Spinach
1 Pint of Fresh Strawberries, sliced
10 oz Bag of Raw Pecans
1 1/2 Tsp Onion Salt

First finely chop the onion (if you like less onion cut it down to a 1/3 onion) and combine all dressing together in a large mixing bowl. Be sure all ingredients are combined and place in the refrigerator to set. The flavors need time to really meld and should sit for 4-6 hours at least, but overnight is best-however if you are in a hurry you may be able to get away with 2 hours. Once you are ready to make the salad, pre-heat the oven to 350 degrees. Place the raw Pecans on a cookie sheet and sprinkle with Onion Salt. Bake in the oven for about 5 minutes, then stir, and bake for another 5 minutes. Check on them often, as not to let them burn. There should be a strong aroma of roasting nuts in the air! When they are done roasting, allow them to cool for about 15-20 minutes and then chop the pecans.  While those are cooling, begin to slice the strawberries. Mix the baby spinach, strawberries, and pecans together in a large salad bowl. Drizzle the dressing over the salad (a little bit goes a long way) and toss. Your salad is now ready to serve! Serve the rest of the dressing on the side (this recipe tends to make a lot) and have guests add as little or as much dressing as they prefer.

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