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Strawberry and Spinach Salad

Photo Credit
Ildi Papp/shutterstock.com
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
about 6 servings
Category
Salads
Course
Salads
Sources
Yankee Magazine

Elsie always has a carafe of strawberry vinegar on her counter, ready for action.

(For seven other awesome salads, click here!)

Ingredients
1 teaspoon dry mustard
1 teaspoon table salt
1/3 cup sugar
1/3 cup Strawberry Vinegar
3/4 cup canola oil
1 pound fresh spinach, washed, deveined, and torn into pieces (or baby spinach, whole)
1 pint fresh strawberries, hulled and thinly sliced
1-1/2 tablespoons poppy seeds

Instructions

In a medium bowl, whisk together mustard, salt, sugar, and Strawberry Vinegar. While vigorously whisking, pour 2 to 3 tablespoons oil into mix and whisk until well incorporated. In a thin, steady stream, whisk in remaining oil. Add spinach and strawberries; gently toss well to coat. Sprinkle poppy seeds over the top.

Strawberry Vinegar

Ingredients
1-1/2 cups hulled and roughly chopped strawberries
1-1/2 cups white wine vinegar
1/2 cup sugar

Instructions

Place strawberries and vinegar in a jar with a tight-fitting lid. Let stand in a sunny window 3 to 4 days (the vinegar will become bright red). Strain into a small saucepan and discard berries. Stir in sugar and heat over medium heat until mixture comes to a boil. Simmer over low heat about 10 minutes. Cool and pour into a clean bottle. Cover and store in a cool, dry place or in the refrigerator. Yield: about 2 cups.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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