Strawberry Spinach Salad

We had a very low-key New Year’s Eve this year—we went over to a friend’s apartment for dinner. They have a son who is two weeks older than Alex, so we knew he would have a great time! For the dinner party, I brought a salad and dessert.

Let me start out by saying I am not a huge fan of salads (I think I overdid salads in college and I just cannot get excited about them like I used to); I am also not a huge fan of sweet and savory—I do not like pineapple on my pizza, I do not like apples in my sandwiches, I do not like raisins in my salads. So, all signs point that I should really dislike this dish. But, I don’t. I love it.

My mom introduced me to it and I was very hesitant to try it. I definitely took my first bite with a closed mind. However, the flavors prevailed and I was a convert. At the dinner party, I was asked by each couple there for the recipe—it is a crowd pleaser, and, it is easy, which makes this salad even more of a winner!

The dressing 

Unfortunately, I do not have a photo of the completed salad, as I assembled it at my friend’s home. But, I will add one when I make this again, which I most certainly will. I hope you enjoy!

Ingredients

2 tablespoons of sesame seeds

2 tablespoons of poppy seeds

 1/2 cup of white sugar

 1/2 cup of olive oil

 1/2 cup of balsamic vinegar

 1/4 teaspoon of paprika

 1/2 teaspoon of Worcestershire sauce

 1 tablespoon of minced onion

 2 bags of fresh spinach (rinsed and dried)

 2 quarts of strawberries (cleaned, hulled and sliced)

1 onion sautéed

1 cup of chopped pecans

Original recipe serves 8 adults

Directions

• 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, sautéed onions and pecans. Pour dressing over salad, and toss 15 minutes prior to serving; keep refrigerated until serving.