Strawberry-and-spinach salad with sugared almonds



15 min


8 servings

* PLUS Cooking time: 6 minutes
Strawberry-and-spinach salad with sugared almonds


  • 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


  • 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
  • 4 g,
  • Carbohydrates
  • 13.2 g,
  • Fat
  • 11.6 g,
  • Fibre
  • 3.2 g,
  • Sodium
  • 219 mg.

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.