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Strawberry and Spinach Salad

by in May 2007
Strawberry and Spinach Salad
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Total Time: 30

Yield: about 6 servings

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  • 1 teaspoon dry mustard
  • 1 teaspoon table salt
  • 1/3 cup sugar
  • 1/3 cup Strawberry Vinegar
  • 3/4 cup canola oil
  • 1 pound fresh spinach, washed, deveined, and torn into pieces (or baby spinach, whole)
  • 1 pint fresh strawberries, hulled and thinly sliced
  • 1-1/2 tablespoons poppy seeds


In a medium bowl, whisk together mustard, salt, sugar, and Strawberry Vinegar. While vigorously whisking, pour 2 to 3 tablespoons oil into mix and whisk until well incorporated. In a thin, steady stream, whisk in remaining oil. Add spinach and strawberries; gently toss well to coat. Sprinkle poppy seeds over the top.

Strawberry Vinegar


  • 1-1/2 cups hulled and roughly chopped strawberries
  • 1-1/2 cups white wine vinegar
  • 1/2 cup sugar


Place strawberries and vinegar in a jar with a tight-fitting lid. Let stand in a sunny window 3 to 4 days (the vinegar will become bright red). Strain into a small saucepan and discard berries. Stir in sugar and heat over medium heat until mixture comes to a boil. Simmer over low heat about 10 minutes. Cool and pour into a clean bottle. Cover and store in a cool, dry place or in the refrigerator. Yield: about 2 cups.
Updated Tuesday, April 3rd, 2007

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