📖 Instructions

1. Wash the spinach: Thoroughly wash the spinach under cold running water to remove any dirt or sand. Pat it dry with paper towels or use a salad spinner to remove excess moisture. Nobody likes a soggy salad!
2. Prep the strawberries: Hull the strawberries and slice them into halves or quarters, depending on their size. Set aside.
3. Toast the pecans: Preheat a small skillet over medium heat. Add the pecans and toast for 3-5 minutes, stirring occasionally, until they are fragrant and lightly browned. Watch them closely, as they can burn quickly. Let them cool slightly and then roughly chop them.
4. Make the poppy seed dressing: In a small bowl, whisk together the mayonnaise, milk, sugar, apple cider vinegar, poppy seeds, onion powder, and salt. Taste and adjust the seasonings as needed. If you like a sweeter dressing, add a bit more sugar. If you prefer a tangier dressing, add a splash more vinegar.
5. Assemble the salad: In a large bowl, combine the spinach, strawberries, and toasted pecans. Drizzle the poppy seed dressing over the salad and toss gently to coat. Be careful not to overdress the salad, as it can become soggy. Serve immediately and enjoy! Tip: I like to add a sprinkle of crumbled feta cheese for a salty kick. It's totally optional, but trust me, it's delicious!.
6. Serve and Enjoy: Serve immediately and enjoy the delightful symphony of flavors and textures! This salad is best enjoyed fresh.