Fresh Strawberry Baby Spinach Salad & Vinaigrette Recipe
My
step-mother Lyllis was a caterer in New York. I have used a lot of her recipes
over the years. This easy to make salad was always a hit when she catered. I now
use it when we have cookouts and have friends who ask me to make sure its on my
menu.
I
buy baby organic spinach leaves which makes this salad even easier to prepare.
Lyllis' Strawberry Spinach
Salad
10-12 ounces fresh spinach leaves (I suggest baby organic) rinsed, torn into bite
size pieces
1 pint fresh strawberries, sliced into 1/4" slices.
*
Dressing:
3/4
cup granulated sugar
1 cup corn oil (do not use extra virgin olive oil)
1/2 cup white vinegar
1/3 cup catsup
1 tablespoon Worcestershire sauce
Combine the above ingredients and shake well. (I use a small jar). Pour
1/4 of the dressing over the spinach and strawberries just before serving. Dressing
keeps 2-3 days in fridge.
*Some
people like to add thinly sliced red onions or/and English cucumbers to this salad.
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here to print this recipe
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