Spinach-Strawberry Salad
This is not your typical spinach salad, but a winning combination of strawberries and spinach tossed with a crunchy sweet-sour poppy-seed dressing.
By Yankee Magazine|May 23 2022|
This is not your typical spinach salad, but a winning combination of strawberries and spinach tossed with a crunchy sweet-sour poppy-seed dressing.
This spinach-strawberry salad goes over big, even with those who aren’t usually tossed-salad fans. It’s bright and pretty, too — perfect for a quick lunch or supper, or for a small party.
Yield
4 to 6 servings
Ingredients
1/2 cup white sugar
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1-1/2 teaspoons minced onion
1/4 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/2 cup vegetable oil
1/4 cup cider vinegar
1 bag (10 ounces) fresh spinach
1 pint strawberries, sliced thin
Instructions
In a blender, combine the sugar, sesame seeds, poppy seeds, onion, Worcestershire sauce, paprika, oil, and vinegar. Blend well. If the dressing seems thick, add a few drops of water.
Remove the stems from the spinach and tear the leaves into bite-size pieces. Arrange them on individual salad plates or in a salad bowl. Arrange the strawberries on top. Drizzle the dressing over the strawberries and serve.
I’ve used this for several picnics and “goodie” days at work. It’s terrific with raspberry vinagrette too and blue cheese crumbles.
This recipe is absolutely wonderful! My teenagers wouldn’t touch spinach before this!
This recipe is made as often as possible with fresh strawberries in season here at Bon Appetit – Whitman College. It is one of the best I have come across and I would highly recommend it. Erica Peters-Grende, Walla Walla, WA
Fantastic salad!! Also I substituted olive oil for the salad oil and it was just as good.
My son asked for seconds! I used olive oil as well and then balsamic vinegar instead of cider with Splenda instead of sugar. It was really yummy!
I took this to a church potluck dinner and had many requests for the recipe. They ate all of it!!!
This salad is also great if you substitute the strawberries with fresh clementines or a can of mandarine oranges (drained), and leave out the poppy seeds and sesame seeds from the dressing, but sprinkle toasted almond slices on top. Yummmmy!
Great summer salad. I had to give my copy to our guests. I did use extra virgin olive oil because it was all I had. Next time I might try baby spinach for the smaller leaves. We all loved it — even the 17-year-old young man at our table.
I didn’t have the sesame & poppy seeds on hand or the spinach, but wanted to try it so used fresh chard leaves stripped of the stems. Even without the 2 seeds the dressing was great. The salad went over well and I will try it again following the recipe.
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I love this. It’s my favorite summertime salad that my children call the dressing of gold, that’s as good as gold. I add to it fresh blueberries when in season as well as blue cheese crumbles