WITN - Chef Walter - Recipes

Strawberry Spinach Salad Friday, March 27, 2009

Ingredients

Food City Store number 100 Rogersville, Tn

1/4 cup slivered almonds
2 TBSP sugar
1 pkg baby spinach
1 to 2 cups strawberries, sliced

Dressing:
2 TBSP canola oil
1 TBSP red wine vinegar
1 TBSP green onion, chopped
1 TBSP sugar
2 tsp worcestershire sauce
1 tsp poppy seed
1/4 tsp pepper
dash of paprika

Directions

In a heavy skillet over medium heat, stir almonds with sugar until the sugar melts and coats the nuts. Scatter on aluminum foil and allow to cool. Break apart any that have stuck together. Set aside. Open the spinach and remove any large stems. Place in an attractive salad bowl. Sprinkle on the strawberries. In a jar with a tight fitting lid, place all the dressing ingredients and shake vigorously. Drizzle over spinach and strawberries and toss to coat. Sprinkle on the sugar coated almonds and serve at once.
WITN

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