Ingredients:
(Salad):
1 (10 to 12-ounce) package baby spinach, washed and dried
1/3 cup sliced almonds, toasted
1 pint strawberries, hulled and quartered
1 medium cucumber, peeled and diced
(Dressing):
1/2 lemon, juiced
2 tablespoons white wine vinegar
1/3 cup sugar
1 tablespoon olive oil
1 teaspoon poppy seeds
Directions:
*In a large salad bowl, add the spinach, almonds, strawberries, and cucumber and toss together.
For the dressing:
*In a small glass bowl or jar with a tight-fitting lid, combine the lemon juice, vinegar, sugar, oil, and poppy seeds.
*Whisk together in the glass bowl or shake if using a jar.
*Dress the salad right before serving.
Serves: 4 (I typically double it)
Source: http://www.foodnetwork.com/
Submitted by: Tara Morrissey
*Personal Notes: It's even better if you make the dressing ahead of time and chill it for an hour or so... just be sure to mix it again after it's been refrigerated. This recipe is also great with the packaged German "Field Salat" instead of spinach.
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