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"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Strawberry Spinach Salad Recipe

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This recipe for Strawberry Spinach Salad is from Favorite Recipes from Susan's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 C veg oil
2 T red wine vinegar
1 T chopped garlic cloves
1 T worchestershire sauce
2 tsp poppy seeds
1 green onion, chopped
1/2 tsp salt
pinch paprika

1 C slivered almonds
1/4 C granulated sugar
2 tsp water

2 bags spinach
2 C sliced strawberries
Directions:
Directions:
1. Place dressing ingredients in jar and shake well. This will keep a few days in fridge.

2. Prepare almonds -- grease a large piece of foil on counter. Place almonds, sugar, and water in a pan. Cook over medium heat, stirring frequently until sugar melts. As soon as sugar turns ligh golden, stir slowly and constantly with a wooden spoon until all sugar is an even golden shade and coats almonts. (6-8 min)

3. Immediately turn coated almonds onto foil. Don't touch -- very hot. Let cool, and break into small pieces.

4. Wash spinach, and tear into bite-sized pieces. Place in large bowl along with strawberries (if not serving right away, cover with damp towel and refrigerate up to 4 hours.)

Just before serving, toss salad with 1/2 of the dressing, then keep adding a little more until spinach is lightly coated. Add almonds and toss.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
From Greta Salgy -- the wife of Dick's brother, Eb (Ivan) Salgy.

 

 

 

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