From the Kitchen of Janet Cuddigan
I love springtime for many reasons, but two of my favorite reasons are that strawberries are coming into their peak season and the spinach is fresh. So, there’s never a better time for this tasty strawberry and spinach salad. Enjoy!
Ingredients:
Dressing:
½ cup white sugar
½ cup olive oil
¼ cup distilled white vinegar
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1 tablespoon minced onion
¼ teaspoon paprika
¼ teaspoon Worcestershire sauce
Salad:
1 quart strawberries - cleaned, hulled and sliced
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
¼ cup almonds, blanched and slivered
Directions:
Make dressing: Whisk together sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire in a medium bowl. Cover and chill for 1 hour. Make salad: Combine strawberries, spinach, and almonds in a large bowl. Pour dressing over salad; toss to coat. Refrigerate for 10 to 15 minutes before serving.