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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Salad- Strawberry Spinach Salad Recipe

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This recipe for Salad- Strawberry Spinach Salad is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dressing:
1 lemon
2 Tbls white wine vinegar
1/3 c. sugar
1 Tbls veg. oil
1 tsp. poppy seeds

Salad:
1/4 c. sliced natural almonds, toasted
8 oz (1 1/2 c.) strawberries, hulled and quartered
1/2 medium cucumber, sliced and cut in 1/2
1/4 small red onion, sliced into thin wedges (1/4 c)
1 pkg (6 oz) baby spinach
Directions:
Directions:
1. For dressng, zest lemon to measure 1/2 tsp zest. Juice lemon to measure 2 Tbls. juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in small bowl. Whisk unil well blended. Cover; refrigerate until ready to use.
2. Preheat oven to 350º. For salad, spread almonds in single layer over bottom of bar pan. Bake 10-12 minutes or until lightly toasted. Remove from oven; cool almonds in bar pan.
3. Meanwhile, hull strawberries and cut itno quarters.
4. Score cucumber lengthwise using lemon zester/scorer; remove seeds. Slice cucumber; cut slices in half. Slice onion into thin wedges.
5. Place spinach in large serving bowl; add stawberries, cucumber and onion. Whisk dressing; pour over salad, gently tossing to coat. Sprinkle w/ almonds. Serve immediately.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 minutes or less

 

 

 

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