This salad always reminds me of the holidays. Because it’s light and sweet, it can be a great side to any Thanksgiving or Christmas feast.
If I were making it for anytime other than the holidays, during a time when I’m less likely to fall prey to the perils of holiday eating (aka. stuffing my face), I would definitely modify the dressing and cut back on all the sugar. Even though it does make the salad almost like dessert, I think you could let the strawberries be the sweetest part of the salad.
With or without all the sugar, it sure is fantastic. Give this recipe a try and let me know how it goes.
Spinach salad with strawberries and poppy seed dressing
Dressing:
1/4 – 1/2 cup sugar
1/4 cup cider vinegar
1 1/2 tsp chopped onion
1/4 tsp paprika
1/4 tsp Worcestershire
1/2 cup oil (your choice)
1 tbsp poppy seeds
Salad:
2 packages fresh baby spinach
1 qt. strawberries, sliced
2 – 4 oz. sliced almonds, toasted
Combine the first five ingredients in a blender. Blend, scraping the sides of the pitcher (is that what you call the top part of the blender?).
Add oil gradually to the combined ingredients. Blend until smooth. Add poppy seeds last.
It’s that simple.
