Here’s another delicious Taste of Home recipe that I first tried for company because it looked so elegant. Well, we have made it many times since then and it is wonderful! The dressing is so tasty and the salad very satisfying. My husband is not all that crazy about eating raw spinach, but it’s growing on him–especially if I hide it in spring mix or other lettuces! But I find ways to make this and other spinach salads on a regular basis because they are so healthy, rich in protein, low calorie, and I just love spinach.
Here’s a look at this delicious salad after tossing it with the dressing.
Here’s what it looks like on the plate.
Here’s what I did.
Place spinach in a bowl. I de-stem the spinach, but if you like eating that you can leave it on.
I don’t actually hull the strawberries but I cut out a V in the top. Hopefully you can tell that from this picture.
Slice the strawberries and layer on top of the spinach.
Sprinkle the almonds on top.
Make the dressing. Refrigerate until ready to serve and then toss dressing with salad.
Here’s what the salad looks like.
Here’s the recipe.
SPECIAL STRAWBERRY SPINACH SALAD
(Taste of Home annual recipes, 2000)
9 cups torn fresh spinach
1 pint fresh strawberries, halved
½ cup slivered almonds, toasted
¼ cup vegetable oil
2 tbsp. sugar
2 tbsp. cider vinegar
1 tbsp. chopped onion
1 tsp. poppy seeds
1 tsp. sesame seeds
¼ tsp. paprika
1/8 tsp. Worcestershire sauce
In a large bowl, combine the spinach, strawberries and almonds. Place dressing ingredients in a blender; cover and process until combined. Pour over salad and toss to coat. Serve immediately. Yield 6-8 servings.
Here’s another look at this salad ready to serve.
Here’s a plate.
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