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Strawberry Spinach Salad with Poppyseed Dressing Recipe

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This recipe for Strawberry Spinach Salad with Poppyseed Dressing, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Rochester Ahrberg
Added: Tuesday, July 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. fresh spinach (2 10-oz. bags)
1 qt. fresh strawberries, sliced
4 oz. sliced almonds toasted, store in a baggy for later

Dressing:
1/4 to 1/2 c. sugar (I use about 1/2)
1/4 c. cider vinegar
1 1/2 tsp. grated onion
1/4 tsp. paprika
1/4 tsp. Worcestershire sauce
1 T. poppy seeds
1/2 c. vegetable oil

Directions:
Directions:
Pour spinach in a salad bowl. Top with strawberries and sprinkle with toasted almonds. The dressing is best if made in a food processor. Grate the onion, add the sugar, vinegar, paprika, Worcestershire and blend for 30 seconds. Slowly pour a steady stream of the vegetable oil until all gone and dressing is mixed well. You can add a couple of drops of red food coloring to make it pretty. Stir in the poppy seeds. Pour desired amount of dressing on your salad.

Personal Notes:
Personal Notes:
Jill is the daughter of Sarah (Hollenshead) Willis and the granddaughter of the late Bill and Nelwyn (Greene) Hollenshead. My kids love to eat their spinach this way!

 

 

 

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