As hints of summer are approaching (or, at least, it is in California), I thought I would share the recipe for one of my favorite summer salads (and one of the few salads I make that doesn't use a store bought dressing). I learned this one from a good friend, and it is a keeper:
- 1 bag of spinach, rinsed
- 1/2 cup of sliced toasted almonds
- 3/4 cup of sliced strawberries
- 1/2 Cup of Sugar
- 2 tablespoons of poppy seeds
- 1 1/2 teaspoons red onion
- 1/4 cup apple cider vinegar
- 1/2 cup vegetable oil
- Knife/Cutting Board
- Whisk, Mincer and Large Mixing Bowl (or Blender)
- 1 large serving bowl
- Tossing utensils (or a fork and a spoon will do)
- Small serving dish for dressing (optional)
- Mince the red onions (if you don't have a mincing tool or crazy knife skills, a few swirls in a food processor does the trick)
- Place the minced red onions and the sugar in a bowl, and whisk together
- Add the poppy seeds to the mixture and continue to whisk all ingredients together
- Combine the veggie and the apple cider oil in one measuring cup, and slowly pour the oil into the dry ingredients and whisk together (so a slow and steady stream is being added as you whisk, but feel free to take as many breaks as your wrists need). (If you find whisks intimidating or aren't sure what mincing is, instead of following steps 1-4, you can also place all of the ingredients for the Salad Dressing in a blender and liquefy).
- Thinly slice strawberries.
- Toss strawberries, almonds and spinach in a salad bowl and set aside.
- When ready to serve, toss with salad with dressing or serve dressing on the side (spinach will become soggy if dressing sits for too long).