It is strawberry season and my son Anthony is so excited. He loves strawberries. I rarely serve up strawberries in creative ways, I usually just slice them and place them on Anthony’s plate. Although as I bite into a strawberry I often think – strawberries need to be in more recipes other than just deserts. They are certainly great in deserts – the crowds that always come out for the Strawberry festival prove that!
A good thing served simply like just sliced and placed on a plate is always a beautiful thing. I love the wonder of God’s foods just as they are but I also love a perfect combination, which is God’s design as well!
This recipe is just that – like the famous Strawberry Shortcake or chocolate covered strawberries, it is a perfect combination yet without all the calories. So head out to the strawberry patch and pick some perfect plump strawberries and make this delicious and healthy salad for your family.
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach – rinsed, dried and torn into bite-size pieces
1 quart strawberries – cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
