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Strawberry Spinach Salad
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Healthy Units: 1 per serving
Yield: 6 servings
Source: Cooking Light - 2002 Annual Recipes
Amy's Comments: This is one of my alltime favorite recipes! It gets requested often at family gatherings and summer BBQs. More often than not,
I make a double batch of it. For a cheat sheet of those measurements, click here.
INGREDIENTS:
1/4 cup sugar
2 tablespoons sherry or white wine vinegar
1-1/2 teaspoons sesame seeds, toasted
1-1/2 teaspoons olive oil
1 teaspoon minced red onion
3/4 teaspoon poppy seeds
1/4 teaspoon Hungarian sweet paprika
1/8 teaspoon salt
6 cups torn spinach (about 1 pound)
2 cups halved strawberries
2 tablespoons slivered almonds, toasted
INSTRUCTIONS:
- Combine the first 8 ingredients in a jar; cover dressing tightly, and shake vigorously.
- Combine the spinach and strawberry halves in a large bowl, and toss gently.
- Pour the dressing over the spinach mixture, tossing gently to coat.
- Spoon 1 cup salad onto each of 6 plates; sprinkle each serving with 1 teaspoon toasted almonds
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