Strawberry Spinach Salad I
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
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
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