This salad is SO good! It’s an especially good recipe this time of the year when spinach and strawberries are in (or nearly in) season. When you can’t get great strawberries, or in the winter when I think they’re too expensive, I substitute dried cranberries. I love those in this salad, too.
This recipe is an adaptation of one I found from Paula Deen. I have added and taken away some ingredients from the original.
Strawberry Spinach Salad & Vinaigrette
- 1 tablespoon butter
- 3/4 cup almonds, slivered
- 1 pound spinach, rinsed and torn into bite-size pieces
- 1 pound box fresh strawberries or 1 cup dried cranberries
- 1 tablespoons toasted sesame seeds
- 1/2 cup white sugar
- 2 teaspoons minced onion
- 1/4 teaspoon paprika
- 1/4 cup white vinegar
- 1/4 cup cider vinegar
- 1/2 cup vegetable oil
In a medium saucepan, melt butter over medium heat.
Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, sugar, onion, paprika, white vinegar, cider vinegar, and vegetable oil.
Toss with spinach just before serving.