Here is what you need for this:
1 bag baby spinach
1 bunch green onions
1 cup Parmesan cheese
2 cups sliced strawberries
5-6 slices bacon
1 cup brown sugar
1/2 stick butter
1 tsp. vanilla
1 Tbs. half and half
1 1/2 cups pecans
1/4 cup honey mustard dressing
1/4 cup poppy seed dressing
Make the pralines first by melting 1/2 stick butter in a skillet with 1 cups brown sugar. When melted add 1 tsp. vanilla and about a 1 Tbs half and half...2 if it seems too thick.
Cook this until it bubbles and stir constantly because it will stick. It is also very hot so be careful.
Add pecans and stir to coat. Once coated spread on waxed paper or nonstick Reynold's Wrap. These will need to sit and dry for about an hour. Once dry, break apart for your salad into smaller bites.
Next layer spinach, green onions sliced, Parmesan cheese, and sliced strawberries in a pretty salad bowl.
Cook the bacon until crisp and drain on paper towels, add bacon and then praline pecans to salad. Wait to dress the salad at the table or right before serving. Use 1/4/ cup honey mustard and 1/4 cup poppy seed dressing. The two flavors really complement each other and are perfect with the salad ingredients. No need to even mix them. Just add separately and then toss the salad.
This salad will make spinach lovers out of people who say they do not eat spinach!