Saturday, June 14, 2014
Strawberry Spinach Salad with Poppy Seed Dressing
This is another way, I used my strawberries. Actually, I had three good salads to serve and we ate all three. I have posted the Asian slaw and I have no photo of the chopped vegetable salad which had a delicious dressing. I guess, I have to make it again.
Both spinach and strawberries are food that can be added to so many dishes. When I buy spinach in bulk, I usually take two cups out and throw them into my main dish and it always makes it better.
Do you have a food that you use to change recipes on a whim?
Strawberry Spinach Salad adapted from Taste of Home
1/4 cup olive oil
1/4 cup sugar
3 tablespoons white or balsamic vinegar
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1 tablespoon sesame seeds
1 tablespoon chopped onion
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 package (9 ounces) fresh spinach, trimmed
4 cups fresh strawberries, sliced
1/4 cup chopped almonds
Place the first eight ingredients in a jar with a tight-fitting lid;
shake well. Refrigerate for 1 hour.
Just before serving, combine the remaining ingredients in a large
bowl. Shake dressing and drizzle over salad; toss to coat.