Spinach Salad with Lemon Dressing

(From the kitchen of Sharon Mumford)

Candied Pecans:

1/3 cup pure maple syrup

2 cups pecans, coarsely chopped

Cook together on the stove about 5-10 minutes, until syrup starts to harden.

Spread out on wax paper. Add to salad just before serving.


1/3 cup canola oil

1/3 cup sugar (or substitute)

Zest from whole large lemon (I left this out)

Juice from whole large lemon

1 tsp. poppy seeds (optional)

Mix together and shake well. Add just before serving.


1 large bag baby spinach or mixed greens

¼ cup parmesan cheese (optional)

Cut fresh fruit of your choice: raspberries, strawberries, pears, apples, oranges, blueberries. (It’s best to use at least 2 different types of fruit).  I used apples & strawberries.