Local strawberries, though slow to ripen because of recent dismal weather, are a seasonal delight. Many berries will add rosy shimmer to desserts. But how about a side-dish salad? This spinach salad recipe couldn't be simpler and the sweet-sour dressing keeps, refrigerated, overnight. Pick the sweetest, plumpest strawberries you can find.
Spinach And Strawberry Salad
1 pound fresh spinach leaves, stems removed, washed and spun dry
2 cups fresh strawberries, hulled and halved
3/4 cup Kentucky Salad Dressing, recipe follows
Place the spinach and strawberries in a large salad bowl. Pour in the dressing and toss gently to mix. Serve immediately. Serves 4 to 6.
Kentucky Salad Dressing
1/4 cup vegetable or olive oil (we used olive oil)
1/4 cup cider vinegar
1/4 to 1/2 cup sugar, to taste (1/4 cup was sweet enough for us)
1/2 tablespoon minced onion
2 tablespoons sesame seeds
1 tablespoon poppy seeds
Dash of Worcestershire sauce, optional
Place the oil, vinegar, 1/4 cup of sugar, onion, sesame seeds, poppy seeds and Worcestershire sauce, if using, in a food processor and mix until homogenized. Taste and add additional sugar if needed. Use right away or store in the refrigerator overnight.
"Smith & Hawken Gardeners' Community Cookbook" by Victoria Wise
If you have a fruit or vegetable that you would like to see featured, call food editor Suzanne Martinson at 412-263-1760 or e-mail us at aburnett@post-gazette.com or bkline@post-gazette.com. We're also looking for easy-to-make, quick recipes that highlight the fabulous flavors of fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.
Thursday, June 07, 2001
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