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I still have this note tucked in my cookbook. I can't part with it because it's Aunt Eileen's handwriting.
- Mom (a.k.a. young kate)
Ingredients
Salad
- Bunch of clean spinach, stems removed (enough to fill your serving bowl)
- 1 medium red onion, sliced into thin half-rings
- 1 quart fresh strawberries
- OPTIONAL: 1/3 cup chopped roasted walnuts (not salted)
Dressing
- 1/2 cup mayo
- 2 Tbs white vinegar
- 1/3 cup sugar
- 1/4 cup milk
- 2 Tbsp poppy seeds
Equipment
- Salad spinner (if spinach isn't pre-cleaned)
- Smallish jar with lid (to shake dressing)
- Cutting board, knife
- Large salad bowl
- Salad spoon & fork (toss & serve)
- OPTIONAL: baking sheet & parchment to roast walnuts (350°F for 7-10 minutes; they keep cooking so pull them out before dark)
Instructions
- Wash & spin the spinach if needed. Pat dry with paper towel and transfer to salad bowl.
- If you plan to add walnuts, preheat oven to 350°F. Line backing sheet with parchment and spread walnuts in single layer. Cook for 7-10 minutes. Remove when you can smell them but before they are too dark because they will continue cooking! (Cook extra becaues... dang. They're tasty.) Allow them to cool on cutting board, then chop just a little bit.
- Add all the dressing ingredients to a jar and seal with lid. Shake vigorously to mix.
- Wash and slice strawberries. Slice onion. Add both to salad. Also add walnuts.
- Just before serving, add dressing (not all at once in case you don't need it all... ) and toss salad.
Christmas with Aunt II & Uncle Tim.
Classic Eileen...
English