- 1/2 cup vegetable oil
- 1/4 cup water
- 1/4 cup salted peanuts
- 3 tablespoons honey
- 1 tablespoon lemon juice
- 2 teaspoons cider or white wine vinegar
- 8 cups torn fresh spinach
- 2 cups halved fresh strawberries
- In a blender, combine the first six ingredients. Cover and process until smooth. Arrange spinach and strawberries on salad plates or bowls; drizzle with dressing. Yield: 8 servings.
Originally published as Spinach Salad with Peanut Dressing in Taste of Home December/January 1999, p44
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