Tuesday, August 24, 2010

Strawberry Spinach Salad

 A friend brought this to a picnic recently and it was gone in record time.   Just a great, light sweet salad that's perfect for a summer afternoon.

Strawberry Spinach Salad
Nut Topping:      1/3 cup sugar
                ¾ cup slivered almonds
Cook in frying pan (nonstick for easy cleaning) over medium-
low heat until sugar melts.  Spread and cool.  When cool, break
into pieces.
                ½ cup canola oil
                ¼ cup sugar
                ½ tsp. salt
                1/3 cup jam (strawberry/raspberry)
                2 tsp. poppy seeds
                ¼ cup vinegar (a little more for less sweetness)
Assemble just before serving:
1 lb. baby spinach
1 qt. strawberries (1 lb.) sliced
Dressing – seldom use all the dressing.
Top with nuts.

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