Strawberry Spinach Salad
By Susan Arruda
This is a refreshing salad and dressing, fit for summer, spring or anytime you feel like a splash of freshness!
YIELD: 4 Servings (Dressing yields 8 servings)
½ cup extra virgin olive oil
¼ cup raspberry flavoured wine vinegar (white or red wine vinegar can be used in a pinch)
¼ cup agave nectar
1 tbsp. sesame seeds
1 tbsp. poppy seeds
¼ tsp. Worcestershire sauce
¼ tsp. onion powder (or 1 tsp fresh minced onion)
¼ tsp. paprika
Spinach – Several handfuls of fresh spinach to fill a large salad serving bowl
(Approximately 3 cups)
Strawberries, washed, hulled and sliced – 5-10 berries/approx. 1 cup sliced
Sliced or slivered almonds – 2-4 tbsp.
Dried blueberries, goji berries, cranberries or raisins – 2-4 tbsp.
Fresh mint – 1 tbsp. or to taste (or 1 tsp. dried although fresh is better)
Combine the wet ingredients in a bowl that will allow for easy pouring into a
glass dressing bottle. Cover and chill for 30-60 minutes to allow flavours to marinate.
Combine all the salad ingredients together in a large serving bowl.
Pour dressing over salad, toss and serve.