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Recipes

Spinach Salad with Strawberries, Almonds & Poppyseeds
by Chef Shelby Sewell, Foodz Catering
www.foodzcatering.com
(206) 297 - 9634

  • 2 TBL apple cider vinegar
  • 2 tsp Dijon mustard
  • 1 TBL honey
  • 1/3 C corn oil
  • 1 TBL poppyseeds
  • 4 oz. clean baby spinach
  • 10 nice strawberries: slice 8, and fan 2
  • 3 TBL sliced almonds, toasted

1. In a small bowl, whisk the cider vinegar, mustard, and honey together. Slowly pour in the oil while whisking to create an emulsion.  Season with salt and pepper. Stir in the poppyseeds.

2. In a medium bowl, toss the spinach, sliced strawberries, and almonds, with 3 or 4 tablespoons of the dressing. Mound on a plate and garnish with the reserved strawberry fan.