We’ve been home a lot these past couple of weeks. I’ve been saying over and over, ‘I love June.” and THAT’S because we’ve actually had a BREAK. I’ve put my kids to bed every night. I’ve cooked dinner every night. We’ve gone swimming as a family after naps. And I’m catching up on home projects, cleaning my house and office work that only gets done if you can be HOME. We love what we do. We love being as busy as we are. But there are a couple of months a year that are slower than all the others, and they are a welcome break! You can love what you do tremendously and still need a break from it to recharge, refresh and restore yourself. So it’s been absolutely refreshing. That was a lot of ‘R’ words.
I made this salad last week AND the dressing and it was SO good. I actually baked a couple of chicken breasts to put on the side. I try to eat vegan as often as I can. But a couple of times a week, I eat some meat. This was the perfect salad to pair some chicken with. It was a great meal. And yes, I made garlic bread with it out of hot dog buns. Does anyone else do this??? No? Just me? My mom used to do it ALL the time. She was a single mamma trying to make ends meet so she used EVERY bit of food for ANY purpose that we needed. So it’s nostalgic for me. You should try it. It’s sorta like breadsticks, but not. And it’s on hot dog buns. YUM.
Anyways. I digress. Back to the salad.
9 cups fresh spinach leaves
1 pint (2 cups) fresh strawberries, sliced
1/2 cups sliced almonds, toasted
2 Tablespoons sugar
1 Tablespoon finely chopped red or white onion
1 teaspoon sesame seeds
1 teaspoon poppy seeds
1/4 teaspoon paprika
1/8 teaspoon Worcestershire sauce (a couple shakes of the bottle)
1/4 cup vegetable oil
2 Tablespoons cider vinegar
salt and pepper to taste
Toast almonds in a small skillet over medium heat for a couple of minutes to brown and bring out the flavor.
In a large bowl, combine the spinach, strawberries. and almonds. Place dressing ingredients in a blender; cover and process until combined. You can make the dressing ahead of time and store in the refrigerator. Pour over salad right before serving and toss to coat. Serve immediately. Makes 6-8 servings.
* Image taken on my iPhone.