Strawberry Spinach Salad
Someone brought this salad to a pot luck dinner and I had to have the recipe. I have made it many times since then and I have been asked for the recipe every time I bring it somewhere. It is also a great way to get kids to eat spinach!
Someone brought this salad to a pot luck dinner and I had to have the recipe. I have made it many times since then and I have been asked for the recipe every time I bring it somewhere. It is also a great way to get kids to eat spinach!
- 1 tablespoon poppy seeds
- 1/2 cup olive oil
- 1/2 cup white sugar
- 2 tablespoons sesame seeds
- 1/4 cup distilled white vinegar
- 1/4 teaspoon paprika
- 1/4 teaspoon worcestershire sauce
- 1 tablespoon minced onion
- 10 ounces fresh spinach - rinsed dried and torn into bite-size pieces
- 1 quart strawberries - cleaned hulled and sliced
- 1/4 cup almonds blanched and slivered
- Carbohydrate 21.2595159494646 g
- Cholesterol 0 mg
- Fat 15.0478693853685 g
- Fiber 2.30446251029341 g
- Protein 3.29130000073393 g
- Saturated Fat 1.8787813763788 g
- Serving Size 1 1 serving (130g)
- Sodium 5.6863383849998 mg
- Sugar 18.9550534391712 g
- Trans Fat 0.596192000338257 g
- Calories 226 calories
Step-by-step
- In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
- In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
Why does dressing make raw greens soggy before reaching the table? Moisture is the primary enemy of structural integrity in tender leaves. Excess water left on spinach prevents oil-based coatings from clinging evenly, causing pooling at the base of the bowl. Thoroughly spin and dry the leaves using a mechanical salad spinner until no droplets remain on the surface.
The entire dish relies upon a precise chilling window for success or failure. Whisk the poppy seeds, sesame seeds, sugar, olive oil, white vinegar, paprika, Worcestershire sauce, and minced onion together. Cover this liquid mixture and refrigerate it for exactly one hour. This resting period allows the sugar crystals to dissolve fully while hydrating the dehydrated onion flakes.
Combine the dried spinach, sliced strawberries, and blanched slivered almonds in a separate vessel. Pour the chilled dressing over the solids and toss thoroughly. Chill the assembled components for ten to fifteen minutes before plating. Serving immediately after this final rest prevents the fruit acids from breaking down the cell walls of the greens.
Almonds add necessary crunch to contrast the soft berries. Toast the slivered nuts in a dry skillet over medium heat for three minutes before adding them to boost their natural oils.
