"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Stawberry Spinach Salad Recipe

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This recipe for Stawberry Spinach Salad, by , is from The Bob Rogers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dana Carpenter
Added: Wednesday, November 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lemon
2 Tbsp. white wine vinegar
1/3 c. sugar
1 Tbsp. vegetable oil
1 tsp. poppy seeds
1/4 c. sliced almonds, toasted
8 oz. (1 1/2 c. ) strawberries
1/2 medium cucumber
1/4 small red onion
1 pkg. (6 oz.) baby spinach

Directions:
Directions:
For dressing, zest lemon and measure 1/2 tsp. of zest. Juice lemon and measure 2 Tbsp. of juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in a samll bowl. Whisk until well blended. Cover; refrigerate until ready to use. Toast almonds by making a single layer of almonds and bake at 350 for 10-12 minutes or until lightly toasted. Remove and let cool. Meanwhile, hull strawberies and cut into quarters. Score cucumber lenghtwise, and cut. Then cut pieces in half to make them bite size. Slice onion into thin wedges. Place spinach in a large bowl; add stawberries, cucmber and onion. Whisk dressing; pour over salad, gently tossing to coat. Sprinkle with almonds. Serve immediately.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is a summer favorite. Recipe from Pampered Chef.

 

 

 

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