STRAWBERRY & SPINACH SALAD WITH SWEET ONION AND POPPY SEED GINGER VINAIGRETTE
Makes 6 – 8 servings
Salad
3 cups strawberries, stemmed and quartered, or substitute another local berry, such as raspberries, blackberries or blueberries
2 bunches spinach, stemmed, washed well and spun dry (about 8-10 cups)
1/2 cup thinly sliced sweet white onions, such as Walla Walla Sweets
1/2 cup sliced almonds, toasted
Poppy Seed Ginger Vinaigrette
1/4 cup white wine vinegar
1 tablespoon finely minced fresh ginger
2 tablespoons Dijon mustard
3 tablespoons Washington honey
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup salad oil or light olive oil
2 teaspoons poppy seeds
Make the vinaigrette up to 2 days in advance.
To make the vinaigrette: Whisk together vinegar, ginger, mustard,
honey, sugar, salt and pepper. Gradually whisk in oil, emulsifying
vinaigrette. Stir in poppy seeds. Refrigerate until ready to use.
To make the salad: Toss spinach, berries and onions with vinaigrette. Sprinkle with almonds.
Kathy's Tip: The almonds can be substituted with toasted Washington
hazelnuts. This salad is also excellent as an entrée salad, topped with
grilled Washington chicken cut in strips.
Source: Kathy Casey
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Happiness keeps you sweet, Trials keep you strong, Sorrows keep you human, Failures keep you humble, Success keeps you glowing, but ONLY GOD keeps you going!
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When life drops a pile on you, it’s hard to remember that even fertilizer is worth something. But when it does, just pick yourself up, brush yourself off and plow onward.
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