"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Strawberry Spinach Salad Recipe

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

Contributor:  
Contributor:  
Jenna Nickels
Added: Saturday, May 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Dressing:

1 lemon
2 tbsp white wine vinegar
1/3 cup sugar
1 tbsp vegetable oil
1 tsp poppy seeds

Salad:
1/4 cup natural almonds, toasted
8 oz (1 1/2 cups) strawberries, hulled and quartered
1/2 medium cucumber, sliced and cut in half
1/4 small red onion, sliced into thin wedges (1/4 cup)
1 pkg (6 oz) baby spinach

Directions:
Directions:
For dressing, zest lemon to measure 1/2 tsp zest. Juice lemon to measure 2 tbsp juice. Combine zest, juice, vinegar, sugar, oil, and poppy seeds in small bowl. Whisk until well blended. Cover, refrigerate until ready to use.
Preheat oven to 350. For salad, spread almonds in single layer over bottom of small pan. Bake 10-12 min or until .lightly toasted. remove from oven, cool.
Thinly slice the cucumber. Slice the onion into thin wedges. Place spinach in large serving bowl; add strawberries, cucumber, and onion. Whisk dressing; pour over salad, gently tossing to coat. Sprinkle with almonds, serve immediately.

Number Of Servings:
Number Of Servings:
10

 

 

 

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