"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

Strawberry Spinach Salad Recipe

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

Linda Kuchenberg
Added: Tuesday, August 11, 2009


1 lemon
2 T white wine vinegar
1/3 c sugar
1 T vegetable oil
1 ts poppy seeds

For Salad:
1/4 c sliced almond's, toasted
1 1/2 c strawberries, hulled and quartered
1/2 cucumber
1/4 small red onion
1 pkg (6oz) baby spinach

For dressing; zest lemon to measure 1/2 ts. Juice lemon to measure 2 T. Combine zest, juice, vinegar, sugar, oil and poppy seeds in small bowl. Whisk until well blended. Cover and refrigerate until ready to use.

Preheat oven to 350deg. Spread almonds in single layer of baking dish. Bake 10-12 minutes or until lightly toasted. Remove from oven and let cool.

Hull strawberries and cut into quarters. Cut cucumber in half lengthwise, score and remove seeds. Thinly slice cucumbers and red onion.

Place spinach in large serving bowl, add strawberries, cucumber and onion. Whisk dressing and pour over salad. Sprinkle with almonds. Serve immediately.




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