Home Cooking: Strawberry and salad

May 19, 2010|By BARB SAGER / Special to The Herald-Mail

I make this every spring because that's when the main ingredients are at their best.

Late spring is the best time for the freshest, sweetest strawberries, and at this time of the year spinach or any green is at its prime.

I'm not the biggest fan of strawberries. But my family enjoys this combination, so I make it for them.

-- Barb Sager is with market maintenance at Hagerstown City Farmers Market, 25 W. Church St., Hagerstown.

For market information, call 301-739-8577, ext. 190.

Strawberry and salad

1 pint fresh strawberries
2 bunches of fresh spinach
1/2 cup sugar
1 1/2 tablespoons minced, green onion
1/2 teaspoon Worcestershire sauce
1/2 teaspoon paprika
2 tablespoons sesame seeds, optional
1/2 cup olive oil
1/2 cup balsamic vinegar or cider vinegar

Wash strawberries. Wash spinach, removing the long steams. Tear spinach into small pieces and drain.

In a medium bowl, combine remaining ingredients and whisk together.

Slice strawberries into halves or quarters and place in a large bowl. Add dry spinach. Pour dressing over all and toss.


Serves 8.

-- Barb Sager

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