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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Stawberry Spinach Salad Recipe

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This recipe for Stawberry Spinach Salad is from The Bob Rogers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º 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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