Katharine's Strawberry Poppyseed Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Strawberry Salad
2. /2 pounds fresh spinach (I use romaine ... depends on how many you are serving)
3. c. strawberries (I usually use more)
4. Red Onion, sliced thinkly (I usually leave out)
5. Dressing (makes quite a bit of the dressing, so I wouldn't double that part):
6. /4 c. sugar
7. t. dry mustard
8. tsp. salt
9. /3 c. cider vinegar
10. t. chopped scallions
11. c. vegetable oil
12. /2 t. poppy seeds
13. In blender mix sugar, mustard, salt and vinegar until smooth. Add scallions and continue to blends until green in color. Add vegetable oil very slowly while the blender is still running. Blend until thick; add poppy seeds and serve on the side or mix into lettuce mixture.
14. I also add the candied almonds:
15. /2 c. almonds (usually double this since I like a lot of almonds on mine)
16. T. sugar
17. Place almonds and sugar in skillet over med. heat. Keep stirring constantly until the almonds begin to brown and the sugar begins to bubble. KEEP STIRRING ... THEY BURN SUPER EASILY!!! Place on wax paper to cook. Put into ziploc bag and crush up into smaller pieces.
18. I usually make the almonds and dressing up the day before (and even slice the strawberries a day ahead).
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