Karen Beckman brought this really great variation of Spinach & Strawberry Salad to a ladies meeting a few years back. She shared the recipe with me then and I have loved making it since. It is really delicious and so eye appealing. The dressing is an especially palatable combination of ingredients. There are no set amounts for the lettuce, almonds, spinach,…you be the judge. So easy, so beautiful, so luscious!
Spinach & Strawberry Salad
1 bag Baby spinach (cleaned)
Romaine lettuce (cleaned and chopped)
1 pt. strawberries – sliced
toasted slivered almonds (could also use sliced almonds)
Dressing
1/2 c sugar
2 T. toasted sesame seeds
1 T. poppy seeds
1 1/2 t. minced onion
1/4 t. Worcestershire sauce
1/2 t. paprika
1/2 c. oil
1/4 c. vinegar
Toasting the nuts and seeds intensifies the flavor and really makes a difference in the taste. You may use the oven or a stove top pan. In the oven, spread the nuts on an ungreased baking sheet and place in a 350 degree oven for 10-15 minutes, stirring occasionally, until nuts are lightly browned.
For the stovetop method, place nuts in a pan over med/high heat, stirring occasionally until nuts are lightly browned. Take from heat and let cool.
Make the salad dressing by combining all of the ingredients in a jar and mixing together. Refrigerate for at least an hour. I like to make it a day ahead to allow the flavors to meld.
Prepare and toss together the greens, strawberries and almonds, just before serving. Toss dressing with salad or drizzle over greens on salad plates just before serving.
Variations abound…Pecans or other nuts could be substituted for the almonds.
Fresh Blueberries could be added to the salad or perhaps my favorite, fresh diced peaches. As I think about the recipe, I think a little sliced celery and/or red onion might also be a good addition.
Hint…If you don’t want to spend four dollars for a bag of spinach, visit the salad bar of your supermarket and fill a tub with just the amount of spinach that you need.
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