Sioux Lookout's Strawberry-spinach Salad
"From Chatelaine. Canadians may know of Stuart McLean's Vinyl Café program on CBC Radio. He first tasted this salad during a visit to Sioux Lookout in Ontario. After describing the salad on his programme, he was overwhelmed with requests for the recipe. It is suggested to cut back the Worcestershire considerably from the original recipe and to add more for your own taste. Worcestershire sauce is the cutback amount."
photo by Leslie in Texas
- Ready In:
- 23mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
-
Dressing
- 1⁄4 cup vegetable oil
- 2 tablespoons raspberry vinegar or 4 teaspoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon granulated sugar (optional)
- 2 teaspoons poppy seeds
- 1 green onion, finely chopped
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon paprika
-
ALMONDS
- 1⁄2 cup slivered almonds
- 1⁄4 cup granulated sugar
- 2 teaspoons water
-
SALAD
- 3 bunches spinach
- 2 cups strawberries, sliced
directions
- To make dressing, place oil, vinegar, Worcestershire, 1 tablespoon (optional) sugar, poppy seeds, green onion, salt and paprika in a jar or small container with a resealable lid. Shake well.
- Dressing can be made ahead and left at room temperature for up to 1 day or refrigerated, covered, for 2 to 3 days. Flavour improves as it sits.
- For the Almond Mixture, grease a large piece of foil and place on counter.
- Place almonds, sugar and water in a medium-size frying pan or saucepan. Cook over medium heat, stirring frequently, until sugar melts.
- As soon as sugar turns light golden, stir slowly and constantly with a wooden spoon until all sugar is an even golden shade and coats almonds, from 6 to 8 minutes.
- Immediately turn coated almonds out onto foil.
- Don't touch as they're extremely hot.
- Let cool, preferably to room temperature, then break into small pieces.
- If making ahead, nuts will keep well at cool room temperature or in the refrigerator for weeks. If your kitchen is warm and humid, it's best to store them in the refrigerator.
- Wash spinach then tear into bite-size pieces. Place in a large bowl, along with strawberries.
- If not serving right away, cover salad with a damp paper towel and refrigerate for up to 4 hours.
- Just before serving, toss salad with about half of dressing, then keep adding a little more dressing and tossing until spinach is lightly coated.
- Add almonds and toss.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is an excellent recipe. I agree that the sugared almonds add a nice touch. Have made this several times. -
I love the fact that this is a healty, but still absolutely yummy salad. I have made salads that are similar to this in the past, but I really like this version. The almonds with sugar are what make this salad stand out. I also thought the dressing was fabulous. I liked the addition of the worcestershire sauce. The dressing wasn't too oily either, as some dressings tend to be. This will be the recipe I will make from now on. Thank you! -
Loved the combination of flavors in this salad. It went perfectly with our dinner for Easter! -
A perfect combination - tasty and looks great. -
My almonds cooked a little too much so I substituted store bought sweetened almonds. Everything else was the same. I especially loved the taste of the strawberries. I thought it was colorful and sweet, but not too sweet. DH and DS gave this only 4 stars, but as thier vote only counts for half of mine ;-) I'm giving it a 5. DH found it to be "a dessert salad". I thought it was a good way to serve fresh spinach. I would probably make it again, but not often.
see 2 more reviews
RECIPE SUBMITTED BY
Cathy17
Flagstaff, AZ
<p>UPDATE OCTOBER 2010: I have lost all faith in this site and because of issue of incorrect recipes, I cannot guarantee the recipe I originally posted is correct. </p>
8760580"
