Today is Wednesday, and Wednesdays are for cooking and being unplugged.
QUOTE OF THE WEEK
"We are, each of us, angels with one wing and we can fly only by embracing one another." ~ Luciano de Crescenzo
Last week it was still summer. It seems like sometime during the day yesterday a switch was flipped and suddenly it feels like fall. Maybe this recipe will make you still think about summer.
RECIPE OF THE WEEK
I have been using this recipe from the famed Saint Paul Hotel for a long time…my copy is on a very yellowed patch of newsprint cut from the StarTribune years ago. It’s the dressing that makes it so special.
STRAWBERRY SPINACH SALAD and Dressing
from the St. Paul Hotel
Dressing:
- 1/2 cup sugar
- 1/4 cup raspberry vinegar
- 2 tablespoons poppy seeds
- 1 one-ounce jar sesame seeds (4 Tbsp)
- 1/2 cup salad oil
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 1 teaspoon finely chopped onion
Salad:
- Fresh baby spinach leaves
- Fresh strawberries, sliced
- Brie cheese
To prepare dressing, combine sugar and vinegar in a small saucepan over low heat. Whisk until sugar is dissolved. Remove from heat and add poppy seeds, sesame seeds, oil, paprika, Worcestershire sauce and onion. Chill well. Whisk or shake before serving. Makes approximately 1 cup.
Spoon a small amount of the dressing over fresh spinach leaves garnished with sliced strawberries and small pieces of Brie.
