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