Curly Crafty Mom: Super Easy Strawberry Spinach Salad with Sliced Candied Almonds

Wednesday, June 27, 2012

Super Easy Strawberry Spinach Salad with Sliced Candied Almonds

This past weekend, Brian's brother threw a surprise birthday party for his wife, and we needed to bring a dish. Of course, I volunteered because I was craving a fresh summer salad. I have made this recipe at least a dozen times, it always gets lots of compliments and it goes really good with just about everything. It is also REALLY easy, you can prep the candied almonds, dressing and slice the strawberries the night before. Then, before your party, just toss all the ingredients together with the chilled dressing. Easy peasy!


**Photo does not show dressing on salad.**

Strawberry Spinach Salad

10 oz fresh, bite size spinach
1 qt sliced strawberries

2 T sesame seeds
1 T poppy seeds
1/2 C sugar (can substitute an artificial sweetener)
1/2 C olive oil
1/4 C distilled white vinegar
1/4 tsp paprika
1/4 tsp Worcestershire sauce
1 Tb minced onion

Cinnamon Candied Almonds:
1/4 C sliced almonds
1 T and 1 tsp sugar
sprinkle of cinnamon

First, prepare the cinnamon candied almonds: 
Set out a piece of waxed paper for the finished almonds to cool on.  Sprinkle the sugar evenly over the bottom of a small frying pan, heat on High.  Watch the sugar carefully, when it starts to melt, turn down the heat to medium or medium high, add the almonds and stir constantly until the sugar completely melts (no longer granular and stuck together, the almonds will start to look shiny) and continue to stir until the almonds start to brown. Sprinkle lightly with cinnamon, stir a couple of times to coat and transfer to waxed paper to cool.  Break apart with fingers once cooled.   Note:  you can substitute Splenda for sugar, but it will not melt, stir until almonds start to brown, sprinkle with cinnamon, transfer to waxed paper.
In a medium bowl, whisk together the two seeds, sugar, oil, vinegar, paprika, Worcestershire & onion.  Cover and chill for one hour.
In a large bowl, combine spinach, sliced strawberries & prepared almonds.  Pour dressing over salad and toss.  Refrigerate 10-15 minutes before serving.
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