Strawberry and Spinach Salad

Elsie always has a carafe of strawberry vinegar on her counter, ready for action.


1 teaspoon dry mustard
1 teaspoon table salt
1/3 cup sugar
1/3 cup Strawberry Vinegar
3/4 cup canola oil
1 pound fresh spinach, washed, deveined, and torn into pieces (or baby spinach, whole)
1 pint fresh strawberries, hulled and thinly sliced
1-1/2 tablespoons poppy seeds


In a medium bowl, whisk together mustard, salt, sugar, and Strawberry Vinegar. While vigorously whisking, pour 2 to 3 tablespoons oil into mix and whisk until well incorporated. In a thin, steady stream, whisk in remaining oil. Add spinach and strawberries; gently toss well to coat. Sprinkle poppy seeds over the top.

Strawberry Vinegar


1-1/2 cups hulled and roughly chopped strawberries
1-1/2 cups white wine vinegar
1/2 cup sugar


Place strawberries and vinegar in a jar with a tight-fitting lid. Let stand in a sunny window 3 to 4 days (the vinegar will become bright red). Strain into a small saucepan and discard berries. Stir in sugar and heat over medium heat until mixture comes to a boil. Simmer over low heat about 10 minutes. Cool and pour into a clean bottle. Cover and store in a cool, dry place or in the refrigerator. Yield: about 2 cups.

Cooking & Recipes


about 6 servings

Preparation Time: 

30 minutes

Start to Finish Time: 

-1 days

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