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Growing up in East Texas I could not stand spinach. The smell of spinach cooking on the stove made me sick. When I married, one of my husband’s favorite vegetables is spinach. Trying to be the good wife, I would start some spinach cooking and I would start gaging. Over the years I have learned to cook spinach without gaging, but still cannot eat cooked spinach. However, raw spinach in a salad tastes really good. Especially if you add strawberries and a sweet dressing. I hope you enjoy one of my favorite spring and summer salads.

Spinach and Strawberry Salad

• 2 bunches spinach, rinsed and torn into bite‑size pieces
• 4 cups sliced strawberries
• 1/2 cup vegetable oil
• 1/4 cup white wine vinegar
• 1/2 cup white sugar (I use 1/4 cup Splenda and 1/4 cup white sugar)
• 1/4 teaspoon paprika
• 2 tablespoons toasted and salted sesame seeds

In a large bowl, toss together the spinach and strawberries.

In a medium bowl, whisk together the oil, vinegar, sugar, paprika, and sesame seeds. Pour over the spinach and strawberries, and toss to coat.

Betty Lynch, author of Back to the Table with My Country Kitchen, and owner of My Country Kitchen, Easy Answers to Bring Your Family Together. My Country Kitchen prides itself in helping family’s cook easy, convenient meals so that the family can save money in today’s economy. Recipes, tips and ideas for easy and nutritious meals are only a click away. You may visit her website at http://www.mycountrykitchen.com; Email at: blynch1490@gmail.com

Tags: recipe, salad

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