My mother-in-law introduced us to this salad last year from a community church cook book...and it is ah-may-zing! Since summer is seemingly upon us I decided to share it with you, it is simply delicious!
- 1/4 cup vegetable oil
- 2 tbsp raspberry vinegar (may use white to substitute)
- 1/2 tbsp worcestershire sauce
- 1/2 cup white sugar
- 2 tsp poppy seeds
- 1 green onion, finely chopped
- 1/2 tsp salt
- 1/8 tsp paprika
- 1/2 cup slivered almonds or pecans
- 1 tbsp white sugar
- 2 tbsp water
- 2 cups sliced strawberries
- 1 bag of baby spinach
You need to candy the nuts. How? Cook sugar and water together in frying pan over medium heat until sugar melts stirring often with wooden spoon. When sugar melts to golden brown, add nuts stirring constantly until coated, about 6-8 minutes. Immediately turn onto tin foil to cool.
Finally, add all your ingredients together in a salad-like fashion, toss with dressing before you're ready to serve. Enjoy!