Yield: 4 to 6 servings
Not your usual spinach salad, but a winning combination of strawberries and spinach tossed with a crunchy sweet-sour poppy-seed dressing.
This goes over big, even with those who aren't usually tossed-salad fans. It's bright and pretty, too -- perfect for a quick lunch or supper, or for a small party.
- 1/2 cup white sugar
- 2 tablespoons sesame seeds
- 1 tablespoon poppy seeds
- 1-1/2 teaspoons minced onion
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon paprika
- 1/2 cup vegetable oil
- 1/4 cup cider vinegar
- 1 bag (10 ounces) fresh spinach
- 1 pint strawberries, sliced thin
Instructions:In a blender, combine the sugar, sesame seeds, poppy seeds, onion, Worcestershire sauce, paprika, oil, and vinegar. Blend well. If the dressing seems thick, add a few drops of water.
Remove the stems from the spinach and tear the leaves into bite-size pieces. Arrange them on individual salad plates or in a salad bowl. Arrange the strawberries on top. Drizzle the dressing over the strawberries and serve.