We had a grandson sleepover last weekend. I was busy most of the time, but any time spent with grandkids is time well spent. Grandpa and Grandson had fun together and went exploring on Saturday morning…
…and found some treasures.
RECIPE OF THE WEEK
A Strawberry Spinach Salad recipe from the St. Paul Hotel has been a favorite for about 20 years… it's really all about the dressing, which is wonderful. When our nephew's wife brought a strawberry spinach salad to a family gathering I knew this one would become a favorite as well… again, it's all about the dressing… yum!!!
NAOMI'S STRAWBERRY SPINACH SALAD
- 3/4 cup canola oil (or light olive oil)
- 1/3 cup red wine vinegar
- 1 tablespoon dry minced onion
- 1/2 cup sugar
- 1 teaspoon dry mustard
- 1/4 teaspoon salt
- 1 tablespoon poppy seeds
- 10 ounces baby spinach leaves
- 2 cups sliced strawberries
- 1/2 cup toasted pecans
Mix oil, vinegar, onion, sugar, mustard and salt in blender or food processor until slightly thick, about 1 minute. Mix in poppy seeds by hand.
To serve, pour dressing over spinach and strawberries and toss. Top with pecans.
- Wednesdays Unplugged – Strawberry Spinach Salad
- Wednesdays Unplugged – Pear Salad with Best Balsamic Dressing