“It’s not what we have in our life, but who we have in our life that counts.” ~ J.M. Laurence
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We celebrated our 47th wedding anniversary this week with dear friends who got married the same day. We have been getting together for years, but this year we decided to take a road trip… which was such a success it may become an annual tradition!! We followed the Mississippi River down to Pepin, WI, for a fabulous dinner at Harbor View Cafe, with interesting stops along the way.
RECIPE OF THE WEEK
I cut this recipe out of the StarTribune at least 20 years ago, maybe longer. You must know it is a hit when I keep it around that long! The dressing is the most amazing part of the salad… also delicious with peaches.
ST. PAUL HOTEL STRAWBERRY SPINACH SALAD and DRESSING
- 1/2 cup sugar
- 1/3 cup raspberry vinegar
- 2 tablespoons poppy seeds
- 4 tablespoons sesame seeds
- 1/2 cup salad oil
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 1 teaspoon finely chopped onion
- Baby spinach leaves
- 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 over fresh spinach leaves garnished with sliced strawberries and small pieces of Brie.