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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