Monday, April 29, 2013

Spinach Week--Spinach Strawberry Salad


This recipe was shared by a friend many years ago.  Something about the combination of fresh berries with fresh spinach being punctuated by hints of warming cinnamon, spicy onion, and a sweet poppyseed dressing, made the sharing of this recipe a gesture of love.

Making the salad itself to share is yet another genuine gesture of love.

I highly recommend both.


Spinach Strawberry Salad
 
1/2 cup pecan halves
 
1/8 teaspoon ground cinnamon

1-1 1/2 bags spinach leaves
(or just a whole heap of it fresh from the garden...)

1/2 red onion, thinly sliced (Yes, you can look for it in the picture above, but alas, it was left sitting on the cutting board.  The poor onion missed its photo op.)

12 fresh cleaned/hulled strawberries, sliced (Why stop at twelve?  We are all about showing the love, right?)

1.  Sprinkle pecans with cinnamon.  Bake at 325 degrees Fahrenheit until roasted.  Cool.

2.  Combine spinach, onion and strawberries in a large bowl.  Toss with about 1/2 of the dressing or to taste.  (If you know this salad will be eaten all in one setting, then dressing the salad is fine.  Should you anticipate leftovers, consider serving the dressing on the side.  It will be just as loving either way, I promise.)


Dressing:

1/3 cup sugar

3/4 teaspoon dry mustard

pinch of salt
 
1/4 cup cider vinegar

1/2 cup olive oil

1 teaspoon poppy seeds.

Combine all ingredients in a jar and shake well (seal that lid tightly!) to combine all ingredients.


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