Monday, June 28, 2010

Strawberry and Spinach Salad

Serves 8-10

1/2 cup sugar
1/4 tsp paprika
1 Tbsp poppy seeds
1/4 cup cider vinegar
2 Tbsp sesame seeds
1/4 cup red wine vinegar
1 1/2 tsp minced onion
1/2 cup salad oil

Mix all dressing ingredients in a small jar and shake. Dressing may be made ahead of time and stored.

3/4 cup slivered almonds
1 pt strawberries, sliced
2 Tbsp butter
1 lb fresh spinached, torn into bite sized pieces

In a small skillet, saute almonds in melted butter until lightly toasted, then remove and cool. Combine spinach, strawberries, and almonds in a serving bowl. Pour dressing over salad toss and serve immediately.

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