Straw­berry Spinach Salad I

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ar­magazine.com/straw­berry-spinach-salad-i ¼ cup olive oil

¼ cup white wine vine­gar 2 ta­ble­spoons sugar 2 ta­ble­spoons sesame seeds 1 ta­ble­spoon poppy seeds 1 ta­ble­spoon minced onion

½ tea­spoon Worcestershire sauce ¼ tea­spoon pa­prika

1 quart straw­ber­ries, hulled

and sliced

10 ounces fresh spinach, rinsed, pat­ted dry, and torn into bite-size pieces

¼ cup sliced toasted al­monds 1. Whisk to­gether oil, vine­gar, sugar, sesame and poppy seeds, minced onion, Worcestershire, and pa­prika in a bowl. Let stand 1 hour at room tem­per­a­ture.

2. Toss to­gether straw­ber­ries and spinach in a large bowl. Sprin­kle with al­monds and driz­zle with dress­ing. PER SERV­ING (3 TA­BLE­SPOONS DRESS­ING AND 2½ CUPS SALAD): 283 CAL; 20.4g FAT (2.6g SAT); 5.5g PRO; 22.8g CARB; 6.1g FIBER; 68mg SODIUM; 14.2g SUG­ARS

“Adding chicken

chunks and kiwi is an­other

won­der­ful vari­a­tion for a com­plete, col­or­ful meal in a bowl. This dress­ing is de­li­cious ei­ther

hot or cold.”

– CHRIS­TIANNE “Even if you don’t

like onion, don’t skip it here.

It’s not the dom­i­nant taste,

but it plays an im­por­tant role in mar­ry­ing the sugar and

vine­gar.”

– PRINCESS20NY

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