Strawberry
Spinach
Salad
Ing redients
2 teaspoons of poppy seeds
3 tablespoons sugar
1/4 cup olive oil
2 tablespoons distilled white vinegar
9 ounces fresh baby spinach
1 quart fresh strawberries cleaned, hulled and cut in half
1/2 cup toasted pecans
1/4 medium red onion thinly sliced {optional}
Directions
1. Add the poppy seeds, sugar, olive oil, and vinegar to
a mason jar. Secure the lid and shake well to combine.
Refrigerate an hour to up to 7 days.
2. Combine the spinach, strawberries, pecans, and red
onion slices {if using} in a large salad bowl or on a platter.
Pour the dressing over salad, and lightly toss. Refrigerate
about 10 minutes before serving.
Recipe and photo courtesy of Robyn Stone for Add a Pinch
56
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WINTER GARDEN MAGAZINE
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JUNE 2018