• campbirchwood

Strawberry Spinach Salad

Updated: May 14, 2019

Strawberry Spinach Salad

We have served this special salad at banquet every once in a while. (Banquet dinner marks the end of a 4-week session at camp and is a night of celebration! Our teen ladies plan the whole thing, including aspects of the menu.) This salad is liked by our youngest campers even!

With fresh strawberries, we are thinking this salad may make Spring and Summer feel a little bit closer!!

½ cup olive oil

½ cup white vinegar

½ cup sugar

¼ teaspoon Worcestershire sauce

2 tablespoons sesame seeds

1 tablespoon poppy seeds

¼ teaspoon paprika

1 tablespoon minced onion

10 oz. fresh spinach

1 quart strawberries

  1. Rinse, dry and tear your spinach into bite-size pieces.

  2. Clean, hull and slice the strawberries.

  3. Mince your fresh onion.

  4. In a medium bowl, whisk together the olive oil, vinegar, sugar, Worcestershire sauce, sesame seeds, poppy seeds, paprika, and onion.Cover and chill for one hour.

  1. In a large bowl, combine the spinach and strawberries.Pour the dressing over the salad and toss.

Refrigerate for 10-15 minutes before serving (but not any longer as it will get soggy).


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