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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is one of my favorite salad recipes. I got the recipe from a Junior League cookbook. Ingredients:
1/3 cup raspberry vinegar |
1/2 cup sugar |
1 teaspoon dry mustard |
1 teaspoon salt |
1 1/2 teaspoons onions, grated |
1 cup canola oil or 1 cup vegetable oil |
1 1/2 teaspoons poppy seeds |
10 ounces fresh spinach, washed and torn |
1 pint fresh strawberries, washed, capped, sliced |
1/2 cup almonds, sliced, lightly toasted |
Directions:
1. In a blender, combine vinegar and next 4 ingredients. Process until blended. With blender running, add oil in a slow, steady stream. Stir in poppy seeds. (Dressing may be stored in refrigerator up to 1 month).
2. Just before serving, combine spinach, strawberries, and almonds in a large bowl.
3. Toss with desired amount of dressing.
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