Delicious, unique recipes offer the flavor and health benefits of Allium sativum.
Karen’s Spinach Salad with Garlic Dressing
Serves 4
This is from my Kansas City friend Karen who says that, even though her husband Gary doesn’t eat spinach, she keeps this dressing in the fridge to serve on a variety of fruits.
Salad
- 1 pound fresh spinach
- 1 pint fresh strawberries
- Chopped walnuts
- Water chestnuts, optional
- Onion, optional
Dressing
- ¼ cup cider vinegar
- ½ cup sugar
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon paprika
- 1 tablespoon poppy seeds
- 2 tablespoons sesame seeds
- 1 to 3 cloves garlic, minced
- ½ cup olive oil
- Clean and slice strawberries; wash spinach well and tear into bite-sized pieces. Arrange walnuts and sliced water chestnut or onion on spinach and strawberries.
- Combine all dressing ingredients, except oil, in blender. (Dressing ingredients will emulsify best if mixed in a blender but also can be shaken.) Slowly add oil.
Click here for the original article, Dancing in the Kitchen with Garlic.
