Strawberry Spinach Salad I
"Someone brought this salad to a pot luck dinner and I had to have the recipe. I have made it many, many times since then and I have been asked for the recipe every time I bring it somewhere. It is also a great way to get kids to eat spinach!"
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon poppy seeds
- 1/2 cup olive oil
- 1/2 cup white sugar
- 2 tablespoons sesame seeds
- 1/4 cup distilled white vinegar
- 1/4 teaspoon paprika
- 1/4 teaspoon worcestershire sauce
- 1 tablespoon minced onion
- 10 ounces fresh spinach - rinsed dried and torn into bite-size pieces
- 1 quart strawberries - cleaned hulled and sliced
- 1/4 cup almonds blanched and slivered
- Carbohydrate 21.2595159494646 g
- Cholesterol 0 mg
- Fat 15.0478693853685 g
- Fiber 2.30446251029341 g
- Protein 3.29130000073393 g
- Saturated Fat 1.8787813763788 g
- Serving Size 1 1 serving (130g)
- Sodium 5.6863383849998 mg
- Sugar 18.9550534391712 g
- Trans Fat 0.596192000338257 g
- Calories 226 calories
Directions In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
