Sioux Lookouts Strawberry Spinach Salad Food

SIOUX LOOKOUT'S STRAWBERRY-SPINACH SALAD

Steps:

• 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.

STRAWBERRY SPINACH SALAD

Steps:

• Make the dressing at least 6 hours ahead of time. I put it in a shaker & shake it every so often thoughout the day. Store it in the refrigerator.
• Mix the salad ingredients together shortly before serving. Add dressing before serving.

STRAWBERRY SPINACH SALAD

Steps:

• In a blender, combine vinegar and next 4 ingredients. Process until blended. With blender running, add oil in a slow, steady stream. Stir in poppy seeds. (Dressing may be stored in refrigerator up to 1 month).
• Just before serving, combine spinach, strawberries, and almonds in a large bowl.
• Toss with desired amount of dressing.

STRAWBERRY SPINACH SALAD

Steps:

• In a bowl whisk together sugar, oil, balsamic vinegar, Worcestershire sauce, onion powder, and salt. Place in refrigerator for several hours. This helps the sugar dissolve and the flavors to blend.
• For serving combine the spinach, strawberries, and dressing in a large bowl. Toss to coat well. I like to start with part of the dressing and toss and add more as needed.
• You can also serve the spinach, strawberries, and dressing separate and let everyone serve their own amounts of each.

EASY STRAWBERRY SPINACH SALAD

Steps:

• In a small mixing bowl, stir together salad dressing and sugar until sugar is dissolved.
• In a large mixing bowl, toss spinach, strawberries and onion. Drizzle with dressing and toss to coat.

STRAWBERRY SPINACH SALAD

Steps:

• In a large skillet, cook and stir almonds and sugar over low heat until sugar is dissolved and almonds are coated; spread on foil to cool and break apart.
• In a large salad bowl, combine the spinach, strawberries and almonds.
• In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss gently to coat.
• Serve immediately.

BEST EVER SUMMER STRAWBERRY SPINACH SALAD

Steps:

• DRESSING:.
• Beat together egg and vinegar Put in a small pot and simmer, stirring well.
• Continue to simmer, add sugar and onion and cook for 5 minutes.
• Stir occasionally.
• Chill in fridge for 1 hour.
• Wash and drain baby spinach leaves and romaine lettuce well.
• Place in large salad bowl.
• Pour chilled dressing over salad and add strawberries or mandarines on top.
• Mix well.
• Prep time does not include refrigeration.
• If you are low carbing -- use Splenda in place of sugar, and strawberries, no oranges.