A little taste of Summer: Strawberry Spinach Salad

I'm not sure about you, but I can't cook to save my life. I love the idea of it. I love food. I love to be creative. I love trying new things. But for some odd reason, I am slow to enter the kitchen and quick to order take out. This needs to change. This summer, I am living in an apartment and will not have access to a student meal plan or unlimited funds to dine out daily. I guess it’s time to stop buying TV dinners, start buying fresh ingredients, and whip out my mother’s recipe box. I’m kind of excited, to tell you the truth. What adds to my excitement is the fact that this summer I am privileged enough to be able to live with a dear friend of mine, Jillian. We both are passionate about serving others, living lives that revel in God’s glory and goodness, and learning how to better exemplify biblically feminine women. She is also a supreme decorator! Just a side note. Let’s just say that this summer will be a season of smiles, independence, and hopefully, weekly, homemade dinners. J

As such, I feel compelled to tell you all about the most delicious summer salad. I first encountered this salad at my friend Beth’s graduation party. Beth graduated from nursing school just last week, and we all couldn’t be more proud. This degree is only a small testament to the determined, persevering, and lovely person she is. Anyway… back on track! This salad was being served, and it looked as good as it tasted. I had to have the recipe.

Later on in the weekend, I made a visit home for Mother’s Day and felt it an opportune time to try out this delicious treat. Not only did this recipe prove to be duplicable, quick, tasty, and impressive (or so my family said so!), but I also got to spend some wonderful time with my dad in the kitchen. What a great combination! Love.

Please keep in mind that there are many variations of this salad. This is just my preference.

1. Pick up your ingredients for success!

For the dressing:
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspon Worcestershire sauce
1 tablespoon minced onion
For the salad:
10 ounces fresh spinach leaves (rinsed, dried, and chopped)
1 quart strawberries (rinsed and cut into thirds)
a dash of salt
1/4 cup of toasted almond slices



2. Wash and chop the spinach leaves

3. Put the freshly cut spinach leaves in a large salad bowl

4. Cut up the strawberries

5. Combine the salad dressing ingredients in a separate bowl

6. Whisk for a minute or until ingredients are fully mixed with one another

7. Cover this bowl lightly with plastic wrap and let it chill in the fridge for an hour

8. Take this time to toast the almond slices on a cookie sheet in the oven for 2-3 minutes

9. Sprinkle a dash of salt on the toasted almonds after you take them out of the oven



10. Combine the toasted almonds, strawberries, and spinach in the large salad bowl

11. Pour the dressing from the fridge over the salad

12. Toss!

13. Enjoy!
(Pictured above: I chose to eat my salad with grilled chicken and watermelon. This combo was grand and epitomized summer--highly recommended!)

The wonderful thing about this salad is that it is entirely versatile. Today I had the leftovers of this salad at work, but I added slices of chicken and a sprinkle of mozzerella cheese to make it a meal. It was perfect!


So readers, I hope you can delight in this taste of summer as much as I have.

Happy salad tossing!