From the kitchen of Janet Cuddigan
This sweet, tangy salad made with spinach, strawberries, and other goodies is a great way to celebrate spring and it its colorful ingredients will liven up your dinner table.
Dressing:
- ½ cup white sugar
- ½ cup olive oil
- ¼ cup distilled white vinegar
- 2 tablespoons sesame seeds
- 1 tablespoon poppy seeds
- 1 tablespoon minced onion
- ¼ teaspoon paprika
- ¼ teaspoon Worcestershire sauce
Salad:
- 1 quart strawberries - cleaned, hulled and sliced
- 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
- ¼ cup feta cheese, crumbled
Make dressing: Whisk together sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire in a medium bowl. Cover and chill for 1 hour. Make salad: Combine strawberries, spinach, and feta in a large bowl. Pour dressing over salad; toss to coat. Refrigerate for 10 to 15 minutes before serving.