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Spinach and Strawberry Salad
from the kitchen of Sharmagne Leland-St. John
1 bunch of fresh spinach
12 large plump strawberries
poppy seed dressing
Wash the spinach, pat dry, and refrigerate until ready to use.
Remove stems and wash the strawberries. Slice them and put
them into a bowl with the spinach. Prepare the dressing and
drizzle over the salad just before serving.
Place all ingredients in a jar; cover and shake until blended.
½ cup mayonnaise
2 tablespoons white vinegar
¼ cup sugar
¼ cup whole milk
2 tablespoons poppy seeds
Editor’s Note: The salad dressing keeps several days in the refrigerator.