Strawberry and Spinach Salad


  • 3 cup fresh spinach
  • 2 cup strawberries, sliced
  • 2 Tbsp sesame seeds
  • 1/4 cup safflower oil
  • 2 Tbsp vinaigrette
  • 1 Tbsp granulated sugar
  • 2 Tbsp green onions, minced
  • 1 tsp sea salt
  • pinch of fresh ground black pepper
  • drop or two of Tabasco sauce (optional)


  1. Preheat oven to 350°F.
  2. Place sesame seeds on pie pan, place in preheated oven and toast for 10 to 12 minutes, shaking once or twice, until sesame seeds are toasted to a light golden brown. Pour into bowl and set aside.
  3. Wash and pat dry spinach. Trim stems. Place in refrigerator to chill.
  4. Rinse and remove caps from strawberries; slice. Place in fridge to chill.
  5. In a blender, combine safflower oil, vinaigrette, sugar, minced onion, sea salt, pepper, and Tabasco sauce (opt.). Blend until smooth and sugar and salt have dissolved.
  6. In a large-sized salad bowl toss spinach leaves with toasted sesame seeds.
  7. Drizzle blended dressing over spinach and toss to coat.
  8. Add in sliced strawberries and toss gently to blend.
  9. Serve chilled.

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