Recipe of the Week: Strawberry Spinach Salad

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by Leigh Sackett

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.