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Asparagus-Spinach Salad with Smoked Turkey

1 pound fresh asparagus spears
1/2 cup poppy seed dressing
8 cups torn fresh spinach
2 cups fresh, sliced strawberries
3/4 pound smoked turkey breast, cubed
1/4 cup pecan halves, roasted in the oven until golden
8 ounces fresh button mushrooms, sliced
Red onion, sliced thin

Cook asparagus until tender but still crisp, tender-drain and
refresh with cold water (let stand in the cold water until cool).
Drain well on paper towels. Set aside.

In a salad bowl, combine the asparagus, spinach leaves and turkey.
Add the poppy seed dressing and toss. Top with the strawberries,
mushrooms, red onions and pecans. Serve with crackers and rolls.
Serves 4


Poppy Seed Dressing
Yields 2 1/2 cups

1 cup granulated sugar
1 tsp. dry mustard
1/2 tsp. salt
1 1/2 tsp. paprika
1/2 cup apple cider vinegar
1 1/2 cups vegetable oil (olive oil is too heavy)
1 tsp. grated onion
2 Tbsp poppy seeds, optional

Mix sugar, mustard powder, salt, paprika and vinegar in a medium
mixing bowl. Slowly add the oil beating constantly with an electric
mixer. This process takes a while to dissolve the sugar. Continue
to beat until the sugar has dissolved and the dressing is thick.
Add the onion and poppy seeds (if using) beat a few minutes more.
Store covered in the refrigerator.


Note: This recipe can also be made using just the spinach,
strawberries, mushrooms, 1 can on drained mandarin oranges (or
fresh orange segments) and sliced red onions and dressing with the
poppy seed dressing.

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