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Tuesday, April 14, 2015


Time for some healthiness!  I love to add fruit to my salads, and spinach is growing on me (not literally), so why not a colorful and light Spinach and Strawberry salad?

This was so yummy!  Big bites of strawberries, crunchy almonds and chunks of blue good!
Be sure to factor into your prep time that the dressing should be refrigerated for one hour.

Makes 8 servings


½ cup olive oil
¼ cup raspberry balsamic vinegar
¼ tsp. Worchestershire sauce
¼ tsp. paprika
1 ½ Tbsp. sesame seeds
1 Tbsp. poppy seeds
*1/3 cup white sugar
1 Tbsp. minced red onion
2 bunches spinach (rinsed and torn into bite-size pieces, roughly 10 oz.)
4 cups sliced strawberries
¼ cup almond slices
¼ cup blue cheese crumbles

*I plan to cut this back to ¼ cup next time, it seemed a bit sweet, even to me :)


1.  In a medium bowl, whisk together the oil, vinegar, worchestershire, sugar, paprika, sesame seeds, poppy seeds and minced red onion.  Cover and refrigerate for one hour.

2.  In a large bowl, toss together the spinach, strawberries, almonds and blue cheese crumbles.  Pour dressing over the salad...toss and serve.

Since I was the only one partaking in this recipe (my husband doesn't care for this type of salad); I made the dressing and tossed a single serving salad.  I've kept the dressing covered in the refrigerator and made another salad the following day and I thought it was even better since all the flavors blended together even more.


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