We seem to be in the middle of a mini heat wave over in the UK at the moment, and considering I’m already much warmer than I would like to comfortably be, the last thing I wanted to do tonight was to stand over a hot stove or spend hours in a warm kitchen.
I remembered having something similar to this at a Relief Society gathering a couple years ago. I couldn’t remember exactly what went in it but we had spinach and strawberries that needed using, so I thought I’d have a go at recreating it! I know there were pine nuts in the original, but seeing as I didn’t have any I substituted flaked almonds. It worked really well. We served this simply with some bread and butter.
Ingredients
Dressing
2 tbsp sesame seeds
1 tbsp poppy seeds
1/4 cup white sugar
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 tsp paprika
1/4 tsp Worcestershire sauce
Salad
1 bag baby spinach
1 quart strawberries – sliced
1/4 cup flaked almonds – blanched
Method
To make the dressing, mix sesame seeds, poppy seeds, sugar, oil, vinegar, paprika and Worcestershire sauce in a good sized bowl/jug until well combined. Chill for 1 hour to allow flavours to combine (you may need to quickly re-mix after it has been standing for a while).
To make the salad, wash the spinach and strawberries and then slice the strawberries. Quickly blanch the almonds in the microwave for 30 seconds, then drain. Combine spinach, strawberries and almonds and toss.
Serve in bowls and add dressing to taste.
Enjoy!
- posted on 25/07/2010 10:18:14