Strawberry Spinach Salad
from the kitchen of Trudy Escoubas

½ pint strawberries, washed and hulled
8 ounces fresh mushrooms, washed and stems trimmed
½ red onion, sliced
1 package fresh baby spinach

Slice all the ingredients and toss in a large bowl with the spinach.

Pour the dressing over and toss again just before serving.



Dressing:
¼ cup sugar
¼ cup vegetable oil
2 tablespoons apple cider vinegar
⅛ to ¼ teaspoon Worcestershire sauce

Whisk together until well blended.

 

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