moon on a leash

 SPINACH & STRAWBERRY SALAD

This past year brought on a lot of changes. One of which being that I now cook. Shocking, I know. I've really enjoyed it and I want to continue doing so. I'm hoping that by dedicating Thursday posts to new recipes will help push me out of my comfort zone and lead me to more kitchen adventures!

Try this one one for size: Spinach and Strawberry Salad. I got this recipe off of Allrecipes.com and I've been making it for years. I've taken it to potlucks and barbecues, and even served it as a started to other dishes. It's always a hit and I get asked time and time again for the recipe. 

*The dressing really is the key to this salad. Feel free to make a larger portion and refrigerate it for future use. I normally substitute Splenda for the sugar, but other than that, it's as simple as it sounds. You can also substitute mandarin oranges in place of the strawberries for a change or they are out of season.

PREP TIME: 10 min     READY IN: 1 hr, 10 min     SERVES: 4

INGREDIENTS

• 
  
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar (*or Splenda)
• 1/2 cup olive oil
• 1/4 cup distilled white vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• • • 1/4 cup almonds, blanched and slivered
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• • • 
      
• • • DIRECTIONS
• • • 
      
• • • 1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
• • • 
      
• • • 2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
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• • • HAPPY EATING :)