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Strawberry/Spinach Salad Recipe

This strawberry-spinach salad makes a wonderful light summer meal. The ingredients are an unusual combination, but all of the flavors and colors complement one another very nicely. Farmers here in Washington grow a lot of strawberries, and they're the sweetest ones I've ever tasted. I'm always looking for new and different ways to use them.

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Strawberry/Spinach Salad Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

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Ingredients

2 tablespoons sesame seeds
1-1/2 pounds fresh spinach
1/3 cup vegetable oil
1/3 cup red wine vinegar
1 tablespoon sugar
2 teaspoons minced green onion
1/2 teaspoon paprika
1/4 teaspoon Worcestershire sauce
2 cups fresh strawberries, washed, hulled & halved

Directions

In a 7-in. skillet over medium heat, stir sesame seeds until golden; set aside. Wash spinach thoroughly; dry on paper towels and tear into bite-size pieces. Wrap and chill. Blend oil, vinegar, sugar, onion, paprika and Worcestershire sauce. In large glass bowl, mix together spinach, strawberries, dressing and seeds. Yield: 8 servings.

Diabetic Exchanges: One serving equals 1-1/2 vegetable, 2 fat; also 133 calories, 66 mg sodium, 0 cholesterol, 9 gm carbohydrate, 4 gm protein, 11 gm fat.

Originally published as Strawberry/Spinach Salad in Country Woman May/June 1988, p29