This is a recipe from my sister to my mom and I estimate it is late 80’s/early 90’s vintage. I have used it countless times, it is yummy and full of spinach goodness. The dressing contains both sesame and poppyseeds.
One suggestion is to lower the amount of sugar used in the dressing and/or substitute with another sweetener like honey or maple syrup.
In the November-December 2022 issue we investigate poppy seed production as part of Small Farm Canada’s special Remembrance Day coverage.
Ingredients
Salad: 1-pound fresh spinach or mixed greens, 1 pint strawberries, ½ cup slivered toasted almonds
Poppyseed dressing: ¼ cup sugar, 1 tablespoon roasted sesame seeds, 2 tablespoons poppyseeds, ¼ teaspoon Worcestershire sauce, ¼ teaspoon paprika, ½ olive oil, ¼ cup apple cider vinegar
Directions
- Salad: wash greens, remove excess water, tear into small pieces and place in salad bowl. Wash and slice strawberries and place on top of greens.
- Poppyseed dressing: Combine dressing ingredients and blend in a blender until smooth. Pour dressing over salad and toss gently.
- Garnish with roasted almonds.