Irene and I fell in love with this in Colorado, when Clara made it for Than and Lauren's brunch. I made a quick version for Easter dinner this year, and served it to Bart, Irene, Lizzy Bowe, Eli, and Meg.
1 bag washed fresh spinach
Poppyseed dressing
sliced strawberries
sugared pecans
To sugar the pecans, chop them a bit, and put them into a dry frying pan over medium heat. Sprinkle with sugar generously. Heat until the sugar melts and sticks to the pecans. That's it! Then combine all ingredients.
You'd better mix it after this point or the first guest will pick off all the strawberries!
No comments:
Post a Comment