1/2 cup sour cream
1 tablespoon sugar
2 tablespoons apple cider vinegar
1 tablespoons orange juice
1 teaspoon freshly grated orange zest
1 teaspoon poppy seed
1/2 teaspoon salt
1/2 cup coarsely chopped pecans*
1/4 cup sugar*
3 cups torn lettuce
3 cups baby spinach leaves or packaged fresh spinach, torn into bite-sized pieces
2 cups sliced fresh strawberries
Combine all dressing ingredients in bowl; mix well. Refrigerate at least 30 minutes.
Combine pecans and sugar in 8-inch skillet. Cook over medium heat, stirring constantly, 5-8 minutes or until sugar is melted and pecans are coated and lightly browned. (Watch closely.) Spread onto waxed paper. Cool completely.
Toss together pecans and all remaining salad ingredients in bowl, just before serving. Serve with dressing.
*Substitute purchased candied nuts or salad nuts which can be found in the produced section of the supermarket. Omit Step 2 in method.
Add 2 cups cooked, cubed chicken or turkey to salad, if desired.