alice's spinach and strawberry salad

source

I haven't had the luxury of making this salad at home yet, but considering it hasn't left my mind since having a taster at Alice Currah's (of Savory Sweet Life) demo last Thursday at the Queen Anne Farmers Market, it's a recipe that's beyond worthy of being shared here.

I know the pairing of strawberries and spinach is hardly new, but this dressing.  I die.  Eyeing the pool of leftover dressing at the bottom of the serving cup, I mentally gave thanks to the sample makers for choosing it over a plate before knocking it back and licking my lips clean. 

This would be such a great salad to take to a party.  Do people still have those?  (It's been a while.)

Alice's Spinach and Strawberry Salad
sourced directly from the QAFM blog

Spinach and Strawberry Salad
1/2 cup distilled white vinegar
2/3 cup olive oil
1/2 cup sugar
2 tablespoons poppy seeds
1/2 teaspoon paprika
2 tablespoons minced onion
2 tablespoons toasted sesame seeds
2 bunches of spinach, washed, dried, and torn in pieces
2 to 3 cups of strawberries, stemmed and sliced
OPTIONAL: 1/2 cup slivered almonds, crunchy chow mein noodles, or minced bacon pieces

Whisk together vinegar, oil, sugar, poppy seeds, paprika, and onion until sugar is dissolved. Place dressing in the refrigerator. To toast sesame seeds, place the seeds in a dry skillet on medium heat. Stir every 30 seconds until seeds start browning and popping. Remove from heat and set aside.
In a large bowl, toss spinach, strawberries, sesame seeds, and dressing. Serve immediately. Enjoy!

Alice says: “Make sure you prepare the poppy seed dressing before starting to give it time to settle and come together. And for parents out there whose kids hate salad, this may be the salad that wins them over. Enjoy!”