Strawberry Spinach Salad I

I bought some local strawberries and have really been smitten by the fresh, fruity, and sweet taste. We cut them up, add a bit of sugar, and put them on whatever we can find. I recently made the rhubarb upside down cake which is even better with fresh strawberries.

I think I have posted a recipe for strawberry spinach salad before but I believe this dressing is different. You could add chicken or cheese for some protein to the salad. I have poppy seeds but not sesame seeds to make this. That is on my list to do.

Oh, by the way, the roasted red potatoes and asparagus recipe that I said had too much rosemary and thyme? As I am getting ready to toss it, I reread it. It called for 4 teaspoons each of rosemary and thyme, NOT 4 TABLESPOONS. And Joe said the rosemary should be ground to a powder, not left as small pine needles. So I may give it another chance. It reminds me of the time my son made cookies and put in 3 tablespoons salt, not 2/3 teaspoon. That dough was inedible. 

INGREDIENTS:

2 Tbsp sesame seeds

1 Tbsp poppy seeds

½ c. white sugar

½ c. olive oil

¼ c. distilled white vinegar

¼ tsp paprika

¼ tsp Worcestershire sauce

1 Tbsp minced onion

Whisk together the above ingredients for the dressing. Cover and chill for one hour

10 ozs fresh spinach, rinsed, dried, and torn into bite-size pieces

1 qt. strawberries, cleaned hulled, and sliced

¼ c. almonds, blanched and slivered

Pour dressing over salad and toss. Refrigerate 10 to 15 minutes before serving.

MY NOTES:

I like the flavor of toasted almonds so I will toast them. I have a jar of sliced almonds in the freezer, leftover from Christmas.

Just when I was starting to eat salads because of the warm days, I'm back to hot dinners. 

ENJOY