Main Ingredients
- 1 Package Spinach* (10 oz)
- 2-3 C Strawberries* (1+ pint)
- Optional Ingredients:
- 1/2 Cucumber, Diced
- 1/2 Red Onion, Diced
- 1 C Cherry Tomatoes, Halved
- Almond Garnish:
- 1/2 cup Slivered Almonds
- 1/4 cup Sugar
- 2 tsp Water
Dressing
- 1 1/2 TBS Poppy Seeds
- 1/4 tsp Paprika
- 1/2 cup Vegetable Oil
- 1/4 cup Worcestershire Sauce*
- 1 Green onion, Finely Chopped
- 1/4 cup Raspberry vinegar
- 1/4 cup Sugar
*Try a combination of spinach and romaine or fresh raspberries and/or a smaller amount of strawberries and mandarin oranges, kiwi, or blueberries. If making this recipe for a vegetarian/vegan, be sure to find Worcestershire sauce that does not contain anchovies.
Directions
- Wash spinach, strawberries and other veggies (if using). Tear spinach into pieces (if needed) and slice or quarter the strawberries. Mix with diced veggies (if using) in a large bowl and set aside.
- Make dressing: combine all the dressing ingredients in a container with a lid. Shake well before serving. The dressing can be made up a day or two in advance.
- Almond garnish: combine ingredients in a non-stick frying pan or pot. Cook over med heat, stirring constantly until melted sugar turns golden brown and coats almonds (5-10 min). Turn out onto a piece of greased foil, cool and break into pieces.
- Just before serving, add dressing and mix well then add slivered almonds. If you don't intend to eat it all in one meal, I recommend keeping the dressing and almonds separate and just adding a bit to each bowl.
Note: this recipe came from Sioux Lookout and won best recipe on Stuart McLean's CBC Radio show The Vinyl Cafe. RIP Stuart, you are sorely missed!
