Have I mentioned that I love strawberries? Have I mentioned that I jammed, froze, buttered and ate 96 pounds of strawberries this week? 96 pounds. That's more than my 12 year old daughter weighs. It's a little mind boggling if I think of it that way. But when you find such a great deal on berries, what else can you do? And as tender as these little beauties are, they can't sit around in the fridge very long. (As if I had fridge space for that many berries!)
I really had to get creative about using them. I did make 40 pints of the obligatory strawberry jam and froze 6 gallon bags of berries, but that still left me with more berries than I knew what to do with. It also left me with a fun challenge. Finding new and delicious ways to use them. I thought I'd start out Strawberry Palooza with a tried and true recipe that has been a favorite around my house for years.
This happens to be one of my all time favorite spring salads. It is so bright and vibrant and has really great flavors and textures. Everyone down to my 7 year old loves this one. My favorite part is the candied almonds. I think they make this salad! I hope you enjoy it as much as we do.
**This salad does not store well. Assemble it right before serving.**
Strawberry Spinach Salad
1/4 cup slivered almonds
2 tablespoons sugar
1 package (10 ounces) fresh spinach, torn
1 cup fresh strawberries, sliced
2 tablespoons canola oil
1 tablespoon cider vinegar
1 green onion, finely chopped
1-1/2 teaspoons sugar
1-1/2 teaspoons Worcestershire sauce
1 teaspoon poppy seeds
1/4 teaspoon salt
In a large skillet, cook and stir almonds and sugar over medium low heat until sugar is dissolved and almonds are coated. Spread on foil to cool; break apart.
In a large salad bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss gently to coat. Serve immediately.
Source: Taste of Home