JULY/AUGUST 2002
Spinach Strawberry Salad
Rebecca Corbett, assistant managing editor for projects, The Baltimore Sun
This salad is a pretty side dish that works well with lamb, beef tenderloin, pork or crab cakes. The recipe makes a generous amount of dressing. It doesn’t specify how much spinach to use, so I adjust it along with the amount of strawberries and pecans according to how many people I’m serving.
Baby spinach, washed, stems removed
1 pint strawberries, washed, dried and cut in half
1/2 pound pecans toasted in the oven
Dressing
1/3 cup white vinegar
1/4 cup sugar
2 teaspoons Dijon mustard
handful of minced scallions
juice of 1/2 lemon
1 cup canola oil
1 1/2 teaspoons poppy seeds
salt to taste
Toss spinach with dressing. Add pecans and strawberries. Serve.
