Corner view is a weekly Wednesday gathering, originally hosted by Jane, now by Francesca. A topic is given and you can see impressions; be it photographic or writerly in form, from around the world. Come see the world’s corner view via the links on the sidebar!

What our family brings would be seasonally and categorically dependent on our resources and responsibilities. Now that it is summer here, I tend to dip back into one of my oldest favorites. 20 years ago, I had a wonderful mentor. He is such an inspirational academic, boss and all around human being. When he was at his busiest and most stressed he would respond with food preparation. So during classes, board and staff meetings there would frequently be an offering that he had prepared. This salad was one of my favorites and the recipe was one of the many gems I gleaned from my time working and learning from him. To this day when I bring the salad to potlucks I get requests for the recipe.

Spinach and Fruit Salad

12-16 oz of fresh spinach, delete all non-tender portions

1+ pint strawberries sliced

4-6 oz. whole pecans, toasted lightly

Optional: medium size grapefruit- peeled, deveined and sliced or 1 tart orange, or ½ avocado

Dressing:

(make 8-24 hours ahead before serving)

1/3 Cup red wine vinegar

1/2 Cup Peanut or Canola Oil

1 TBSP Dry Mustard

1/2 Cup fine sugar

1 ½ TBSP finely minced onion

1/2 TBSP Poppy seeds

Blend together and refrigerate. Dressing typically separates so shake well before use.

Preparation:

Layer (2+) spinach, fruit, pecans, dressing