“We are, each of us, angels with one wing and we can fly only by embracing one another.” ~Â Luciano de Crescenzo
The last few weeks have been a blur as my hip ball collapsed and I had a total hip replacement. I am now recovering nicely, but moving more slowly than usual. I had to post a photo of the amazing box of chocolates from Norman Love sent by one of my clients so I remember them… they looked like an exquisite jewel box and tasted simply amazing… thank you, Rita!!!
RECIPE OF THE WEEK
I haven’t been cooking, but the beautiful spring-like weather we have been having makes me think of this strawberry spinach salad. I cut the recipe out of the StarTribune more than 25 years ago (it is now very yellow!)…. and first published it here in 2008. You 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
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
Salad:
- 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.
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