A quick search online will yield an overwhelming number of strawberry spinach salads. Some have cheese, some slivered onions. But I think this one is best.
It’s one my mom pulled from the Washington Post ages ago, but I haven’t been able to find it on their website. The salad is quick to pull together, yet impressive enough for parties, where my mom has served it, several times. Share it with a few friends at a pool party, or just enjoy for a weekday lunch.
A tangy-sweet dressing, specked with poppy and sesame seeds clings to the spinach leaves. Almond slivers add a crunch, and the strawberries, of course, offer a sweet and colorful bite.
Strawberry Spinach Salad
From The Washington Post
1/2 cup white sugar
1/2 cup vegetable oil
1/4 cup balsamic vinegar
1/2 tablespoon poppy seeds
1/2 tablespoon sesame seeds
1/2 tablespoon paprika
1/2 tablespoon worcestershire sauce
Bring vinegar to a boil. Add sugar and stir to dissolve. Mix with remaining ingredients.
Toss dressing with:
Toasted almond slivers