• If your spinach hasn’t been prewashed, wash and dry out on paper towels.
• Preheat the oven to 350 degrees. Add the raw pecans to an ungreased baking sheet in a single layer.
• Bake the pecans for 6-8 minutes or until fragrant. Watch closely as they can burn quickly.
• Remove pecans from the oven and allow them to cool. Once cool, coarsely chop the pecans and set aside.
• Add the thinly sliced onions to a small bowl of cold water while you prepare the salad. This removes the strong “bite” of the onion but still holds the flavor.

Dressing Instructions

• In a measuring cup or mason jar with a lid, add the vinegar, poppy seeds, mustard, oil, honey, salt and pepper. Either whisk to combine or screw the lid on tightly and shake mix.
• Assemble the salad by adding the spinach to a large bowl. Then add the prepared strawberries, the drained onions, nuts and feta. Pour half the dressing on the salad and gently toss to combine. Add additional dressing to coat the salad properly but you don’t want it sitting in a pool at the bottom.