Strawberry Spinach Salad with Sugared Almonds
Preparation Time20 min
Cooking Time8 min
Ingredients
- 1/2 cup vegetable oil
- 2 tablespoon raspberry vinegar or 4 tsp. red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon granulated sugar (optional)
- 2 teaspoon poppy seeds
- 1 green onion, finely chopped
- 1/2 teaspoon salt
- pinch of paprika
- 1/2 cup slivered almonds
- 1/4 cup granulated sugar
- 2 teaspoon water
- 2 10 oz bags spinach or 3 large bunches
- 2 cup sliced strawberries
Instructions
Salad Dressing:
1. Place dressing ingredients (vegetable oil, sugar, vinegar, Worcestershire sauce, poppy seeds, green onion, salt and paprika) in a jar or small container with a resealable lid.
2. Shake well. Dressing can be made ahead and left at room temperature for up to 1 day or refrigerated, covered for 2 to 3 days. Flavor improves as it sits.
Salad:
1. To prepare almonds, grease a large piece of foil and place on counter. Place almonds, sugar and water in a medium-size frying pan or saucepan. Cook over medium heat, stirring frequently, until sugar melts.
2. As soon as sugar turns light golden, stir slowly and constantly with a wooden spoon until all sugar is an even golden shade and coats almonds, from 6 to 8 minutes.
3. Immediately turn coated almonds out onto foil. Don't touch as they're extremely hot. Let cool, preferably to room temperature, then break into small pieces.
4. Wash spinach, discarding tough stems, then tear into bite-size pieces.
5. Place in a large bowl, along with strawberries. Iif not serving right away, cover salad with a damp paper towel and refrigerate for up to 4 hours.
6. Just before serving, toss salad with about half of dressing, then keep adding a little more dressing and tossing until spinach is lightly coated. Add almonds and toss.