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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a wonderful summer salad that we have a lot on really hot days. It can be a main course if you wanted it to be. We tend to have it when we grill as the cool sweetness in it goes great the anything on the grill. Read more . You can cut down on the amount of sugar or use your favorite sugar substitute. I made it with Splenda and it came out fine. I also do not mix the dressing with the salad, I serve it on the side. Ingredients:
* 2 tablespoons sesame seeds |
* 1 tablespoon poppy seeds |
* 1/4 cup white sugar (you can use your favorite sugar substitute) |
* 1/2 cup olive oil |
* 1/4 cup distilled white vinegar |
* 1/4 teaspoon paprika |
* 1/4 teaspoon worcestershire sauce |
* 1 tablespoon minced onion (any kind, red works really well) |
* 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces |
* 1 quart strawberries - cleaned, hulled and sliced |
* 1 small can mandarin oranges, drained |
* 1/4 cup almonds, blanched and slivered (optional) |
Directions:
1. 1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. 2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss.
3. 3. Refrigerate 10 to 15 minutes before serving.
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