Sioux Lookout's strawberry-spinach salad
Source of Recipe
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List of Ingredients
1/4 cup ( 50 mL) vegetable oil
2 tbsp ( 30 mL) raspberry vinegar or 4 tsp (20 mL) red-wine vinegar
1 tbsp ( 15 mL) Worcestershire sauce
1 tbsp ( 15 mL) granulated sugar (optional)
2 tsp ( 10 mL) poppy seeds
1 green onion, finely chopped
1/2 tsp ( 2 mL) salt
pinch ofpaprika
1/2 cup ( 125 mL) slivered almonds
1/4 cup ( 50 mL) granulated sugar
2 tsp ( 10 mL) water
2 ( 10-oz/284-g ) bags spinach or 3 large bunches
2 cups ( 500 mL) sliced strawberries
Recipe
1. Place oil, vinegar, Worcestershire, 1 tablespoon 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.
2. To prepare almonds, 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.
3. 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.)
4. Wash spinach, discarding tough stems, 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
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