Spinach-Strawberry Salad

Cooking & Recipes


Florence Griswold Museum Lyme Historical Society, Old Lyme,

Not your usual spinach salad, but a winning combination of strawberries and spinach tossed with a crunchy sweet-sour poppy-seed dressing. This goes over big, even with those who aren’t usually tossed-salad fans. It’s bright and pretty, too – perfect for a quick lunch or supper, or for a small party.


4 to 6 servings


1/2 cup white sugar
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1-1/2 teaspoons minced onion
1/4 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/2 cup vegetable oil
1/4 cup cider vinegar
1 bag (10 ounces) fresh spinach
1 pint strawberries, sliced thin


In a blender, combine the sugar, sesame seeds, poppy seeds, onion, Worcestershire sauce, paprika, oil, and vinegar. Blend well. If the dressing seems thick, add a few drops of water.

Remove the stems from the spinach and tear the leaves into bite-size pieces. Arrange them on individual salad plates or in a salad bowl. Arrange the strawberries on top. Drizzle the dressing over the strawberries and serve.

Preparation Method

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