Strawberry and Spinach Salad Recipe

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

Yield: about 6 servings

Preparation Time: 30 minutes

Start to Finish Time: -1 days

• 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.