Strawberry-and-spinach salad with sugared almonds
40
- Prep Time15 mins
- Total Time15 mins
- Makes8 servings
Ingredients
2 tbsp raspberry or red wine vinegar
1/4 cup vegetable oil
1 tbsp Worcestershire sauce
1 tbsp granulated sugar
2 tsp poppy seeds
1 green onion, finely chopped
1/2 tsp salt
pinch paprika
1/2 cup slivered almonds
1/4 cup granulated sugar
2 tsp water
2 284-g bags spinach, or 3 large bunches
2 cups sliced strawberries
Instructions
Place vinegar, oil, Worcestershire, sugar, poppy seeds, onion, salt and pepper in a jar. Seal and shake. Dressing can be left at room temperature up to 1 day or refrigerated for 3 days.
Oil a large piece of foil and place on counter. Place almonds, sugar and water in a medium-size frying pan. Stir over medium heat until sugar melts. When 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; they're extremely hot. When cool, break into small pieces. If kitchen is warm and humid, refrigerate. Nuts will keep well, refrigerated, for about 2 days.
Just before serving, wash spinach, then discard tough stems and dry. Tear into bite-size pieces. Place in a large bowl with berries. Toss with about half of dressing, then keep adding a little more dressing and tossing until spinach is lightly coated. Add nuts and toss.
Nutrition (per serving)
Calories 162, Protein 4g, Carbohydrates 13.2g, Fat 11.6g, Fibre 3.2g, Sodium 219mg.
If you're a fan of Stuart McLean's Vinyl Café on CBC Radio, you may be familiar with this nutrient-packed salad that he first tasted during a visit to Sioux Lookout in Northern Ontario. We've modified it slightly and hope you enjoy it.