My family loves this all year round if we can find strawberries. Even the grandchildren love this salad. Quick and easy.
This is the BEST salad ever but after making it a few times I will say that you can do all these variations and it will be terrific but do NOT put the dressing into the fridge, leave it on the counter! It will not be good, it will get creamy and stay on the salad like PASTE. You can get the spinach (baby spinach is the best) and slice the strawberries with an egg slicer and toss ahead, in the fridge…but let the dressing sit on the counter, trust me. Then toss immediately before eating.
We loved this salad. I made it twice this weekend. I added candied sliced almonds… just add almond slices to a frying pan and lightly sugar the almonds, add a few drops of water to this slowly and let it cook for a few minutes.. caramelizes to a crisp, sweet. Very hot, be careful. I also added the blue cheese, mentioned by other readers. also..instead of using all that sugar, I substituted some honey for the sugar instead, which helped the dressing stick to the salad
Just made this salad for a dinner party and it was a huge hit! I will make this salad all the time now. I also halved the sugar like others recommended and substituted Raspberry Balsamic Vinegar for White Vinegar. Also, left out the seeds(I couldn’t find them in the store) and used sliced almonds. Delicious.
Excellent Salad that brought rave reviews. Per others suggestions, I decreased the sugar by half. I only had red wine vinegar, so I used that. Dressing was tasty with just the right amount of sweetness for the salad. I served the dressing on the side. I added mandarin oranges, red onion and pecans!!!! Great salad!!!! Thanks Jerry. Update: I tried the dressing with the raspberry balsamic vinegar and it was wonderful. I did increase the vinegar to a half cup and reduced the sugar in half. I think it could have used more sugar, but it was still a wonderful dressing and salad. I continue to add mandarin oranges, pecans and red onions. Great Salad!!!
1½ tablespoons extra-virgin olive oil
1 tablespoon best-quality balsamic vinegar
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