"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Spinach Salad w/Hearts of Palm and Strawberries Recipe

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This recipe for Spinach Salad w/Hearts of Palm and Strawberries, by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Ames
Added: Wednesday, May 3, 2006


1/3 C cider vinegar
3/4 C granulated sugar
2 T fresh lemon juice
1 teaspoon salt
1 C vegetable oil
1/4 small red onion, finely grated
1-1/2 tablespoons poppy seeds
1 teaspoon dry mustard
1/2 teaspoon paprika
1-1/2 lbs. fresh spinach, washed and torn into pcs.
1 can hearts of palm, drained and sliced
2 cups fresh strawberries, stemmed and sliced
1 cup coarsely chopped walnuts

For the dressing: combine the vinegar, sugar, lemon juice and
salt in a small saucepan. Cook over medium heat until sugar
dissolves, stirring frequently. Remove pan from heat and let cool
to room temperature. Whisk in the oil, onion, poppy seeds, dry
mustard and paprika until throughly combined. Set dressing
aside. Combine salad ingredients and add the dressing as
desired when ready to serve. Left over dressing will keep in
refrigerator for one week.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes active time




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