Monday, March 12, 2012

Spring Stawberry Salad by Jennifer Mullens



1 bunch spinach, rinsed

10 large strawberries, sliced


½ cup white sugar

1 teaspoon salt

1/3 cup white wine vinegar (I use balsamic or rice vinegar)

1 cup vegetable oil (I only use ½ cup)

1 tablespoon poppy seeds


½ large bag of sliced almonds (or however many you want)

White sugar (I just dump some in – maybe 1/3 to ½ cup)


  1. In a large bowl, mix the spinach and strawberries.
  2. In a blender, place the ½ cup sugar, salt, vinegar, and oil, and blend until smooth. (you can also do this with a hand mixer) Stir in the poppy seeds.
  3. Sauté the almonds and sugar over medium heat until the sugar melts, stirring constantly. Cool. Add the almonds to the salad just before serving.
  4. Pour the dressing over the spinach and strawberries, and toss to coat. (just before serving)

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