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Strawberry And Spinach Salad With Sugared Almonds

Shared with us by: Betty G.
Toronto Star Newspaper

1/4 c vegetable oil
2 T. raspberry or red wine vinegar
1 T. worcestershire sauce
1 T. granulated sugar (optional)
2 t. poppy seeds
1 green onion, minced
1/2 t. salt
Pinch paprika
1/2 c. slivered almonds
1/4 c. granulated sugar
2 t. water
2 (10 oz) bags spinach, or 3 large bunches, torn into
bite-sized pieces
2 c. sliced strawberries

  Place oil, vinegar, worcestershire sauce, 1 T. sugar,if
using, poppy seeds, green onion, salt and paprika in jar.
Seal and shake. Leave at room temperature up to 1 day or
refrigerate up to 3 days.
  Oil large piece of foil; place on counter. Place almonds,
1/4 c. sugar and water in skillet. Stir over medium heat
until sugar melts, 1 min. Stir slowly and constantly with
wooden spoon until sugar is golden and almonds coated, 6-8
min. Turn almonds out on to foil. When cool, break into
pieces.
  Place spinach and berries in large bowl. Toss with half of
dressing. Keep tossing with additional dressing until spinach
is lightly coated. Add almonds; toss again. Makes 8 servings.

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Fruit and Spinach Salad

Sent by Treva Key

VINAIGRETTE

1/4 cup balsamic vinegar

1/4 cup honey

1/3 cup extra virgin olive oil

1/4 cup water

2 cloves fresh garlic

1 teaspoon lemon pepper

1/2 teaspoon salt

To the vinegar add the honey and extra virgin olive oil. Next add the water and blend. Now for a little spice. I like to use about 2 cloves of crushed fresh garlic, 1 teaspoon of lemon pepper and about 1/2 teaspoon of salt. Then I just stir the mixture until it's well blended.

There's just something about the chemistry of the honey and the balsamic vinegar. When they come together they are the perfect accent for the spinach salad. Wait to add the dressing until you're ready to serve the salad and then just toss it altogether.

SALAD

2 bundles of fresh spinach

2 pears or oranges

lemon juice

1 red onion

1 cup walnuts (or substitute pecans or almonds)

Start by rinsing and removing the stems from the fresh spinach. Thinly slice a couple of fresh pears. To keep the pears from turning brown squeeze a touch of lemon juice over them.

To the pears add some thinly sliced rings of red onion. Mix the pears and onions into the spinach. To give the salad some extra crunch toast walnuts on a baking sheet for about 15 minutes in the oven at 300 degrees. You can use either walnuts, pecans or almonds.