Food this vibrant and beautiful is meant to be shared. That’s why we took two heaping pans of this gorgeous salad to our monthly mission meal for homeless women and children. We love serving them real food that tastes delicious. It’s our way of showing them food doesn’t have to come from a drive-thru. Honestly, this spinach doesn’t get any fresher than this. It was picked yesterday afternoon in a non-profit garden called the Lord’s Acre in Fairview, NC. This garden was meant to be shared with the poor and the needy. How cool is that?
We’re partnering with this non-profit this year and I’m sharing recipes just like this right beside the garden! Oh how I wish I could give you all a virtual taste of this unbelievable dressing I found from the May Issue of Taste of Home.
This recipe is easily mixed in a mason jar with a tight fitting lid and stores nicely in your refrigerator so you won’t forget. And it showcases your ability to make homemade salad dressing. Shhhh, I won’t tell your friends and family all you did was shake up a few ingredients if you won’t;)
Friends, I would give you a sample, but this is as good as it gets for today’s technology. Here’s the recipe. Enjoy it on all sorts of salads topped with seasonal fruit. I’m thinking this would be absolutely delicious with peaches.
Kitchen Tip: Run by a whole foods store and purchase your sesame and/or poppy seed in the spice bulk section to save money.
- 1/3 cup olive oil
- 1/4 cup sugar
- 3 T. white vinegar
- 2 T. sesame seeds
- 1 T. poppy seeds
- 1 T. finely chopped onion
- 1/4 tsp. paprika
- 1/4 tsp. Worcestershire sauce
- 9 oz. fresh spinach, trimmed
- 4 cups strawberries
- 1/4 cup chopped pecans, toasted (optional)
- Place first eight ingredients in a jar with a tight fitting lid; shaking well. Refrigerate at least an hour.
- Combine remaining ingredients in a bowl. Shake dressing over salad, toss.
What’s your favorite homemade dressing?
This is linked to Tasty Tuesday