"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Spinach/Strawberry Salad Recipe

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This recipe for Spinach/Strawberry Salad, by , is from The Wedding Cookbook for Jenna and Adam, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma Bernice Hoffman
Added: Friday, December 1, 2006


Spinach, Romaine, Boston or Red Leaf lettuce
1 pt. Strawberries, sliced
1 tbsp. Sugar
1/2 c. pecans or slived almonds
2 avacado or 2 bananas
1/2 c. Sugar
2 tbsp. Sesame seed
1 tbsp. Poppy seed
1/4 tsp. Paprika
1 1/2 tsp. minced Onion
1/4 tsp. Worchestershire sauce
1/2 c. vegetable Oil
1/4 c. Vinegar

Use all spinach, or a combination of spinach and
lettuce. Wash, drain and break into bite size pieces. Stir nuts and sugar over low heat, stirring
constantly (this is really hard to do, as I still have not got this prefected), until sugar is melted and nuts are coated. Prepare dressing: In blender, mix the sugar, sesame and poppy seed, oil,
paprika, onion and Worchestershire sauce. Slowly
add the oil and vinegar. In a large bowl: combine the spinach, glazed nuts, sliced strawberries, cut up avacado or sliced bananas. Just before serving add the dressing and toss. Top with croutons




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