Strawberry Spinach Salad.
A perfect combination. It makes a great side dish at any picnic. I must eat you. Sluuuurrrrp!
It includes two Buzby crops: strawberries and spinach.
First we'll make the dressing.
2 Tablespoons of lemon juice. Fresh would be best, but not necessary. If using fresh lemons add 1/2 tsp of lemon zest.
2 Tablespoons white vinegar
1 Tablespoon sugar
1 Tablespoon Vegetable oil
1 teaspoon poppy seed.
Now for the salad part:
I like to use the smaller more delicate spinach leaves for salad and save the big, outer leaves to cook down like in my Spinach Egg Bake.
I filled my salad bowl with beautiful, tender leaves. About 8 to 10 ounces.
Toast 1/4 cup of sliced almonds and sprinkle on top of the salad
Add the dressing right before serving.
Always a hit with my crowd. Enjoy!