Spinach & Berry Salad

According to the Oxford Dictionary of Food & Drink in America, the salad dates way back to the Roman Empire. It first appeared in the form of raw leafy vegetables covered in salty, oily dressing. Salads have increased in complexity through the ages, but the Roman version - the garden salad - is still with us today.

With the hot summer weather upon us, a cool crisp salad can be the basis for a light & refreshing meal. It’s easy to make, & a serving of leafy vegetables can have significant health benefits. It helps with disease prevention, healthy weight, & youthful energy - so why not eat one?

This recipe was given to me by Kerri Michnya. (Thank you Kerri!) I am anxious to try it, because spinach salads are my favorite!

Spinach & Berry Salad
10 oz spinach
1 quart strawberries
2 Tbsp sesame seeds
1 Tbsp poppy seeds
1/2 cup sugar
1/2 cup olive oil
1/4 cup white vinegar
1/4 tsp paprika
1/4 tsp Worcestershire sauce
1/2 cup slivered almonds
1 Tbsp minced onion (optional)

Fluff spinach into large salad bowl. Cut strawberries into bite size pieces & add to spinach. Mix remaining ingredients in salad dressing cruet or glass jar. Shake well. Pour on spinach & berry mixture. Toss & enjoy!