Recipe for Spinach-Strawberry Salad | Almanac.com

Spinach-Strawberry Salad

Photo Credit
Oleksandra Naumenko/shutterstock
4 to 6 servings
Preparation Method
Florence Griswold Museum, Old Lyme, Connecticut
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This Strawberry-Spinach Salad is a favorite with our readers, and goes over well even with those who aren’t usually green-salad fans. The winning combination of strawberries and spinach is tossed with a crunchy, sweet-and-sour poppy seed dressing. It’s bright and pretty, too—perfect for a quick lunch or supper, or for a small party.

1/2 cup vegetable or canola oil
1/2 cup sugar (or reduce to 1/4 cup, if preferred)
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1-1/2 teaspoons minced onion
1/4 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/4 cup apple cider vinegar
1 bag (10 ounces) fresh spinach
1 pint strawberries, thinly sliced
walnuts or almonds, optional

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

Salad: Remove stems from spinach, if desired, and arrange on individual salad plates or in a salad bowl. Arrange strawberries and nuts (if using) on top. Drizzle dressing over strawberries and serve.

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