I’m doing salads this month because, well, I like salads and it seems like a perfect way to round out the summer.

I’ve never been a fan of cooked spinach, but I love it fresh. When my kids were little they decided they didn’t like spinach, period, so devious Mom that I am, I invented Christmas Salad. And really, nothing could be simpler. Colorful fresh spinach and tomato wedges give the salad it’s name, and it was topped with a simple vinaigrette. Once my kids acquired a taste for spinach, we expanded their repertoire.

This spinach and strawberry salad is now an old standby—great for family dinners but also perfect for larger potlucks and buffet dinners.

1 pound fresh strawberries, washed, hulled and thinly sliced
1 8-ounce bag fresh spinach, washed and stems removed

1/4 cup vegetable oil
1/4 cup white wine vinegar
1/4 cup granulated sugar
1/2 teaspoon Worcestershire sauce
1 to 2 tablespoons grated or finely chopped onion
1 to 2 tablespoons poppy seeds
1/4 teaspoon paprika

Put the sliced strawberries and spinach in a salad bowl. Combine the dressing ingredients and mix well. Just before serving, pour the dressing over the salad, toss and serve. Delish!

Until next time,

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The worcestershire surprised me, but we’ll have to try this. The rest sounds delicious!


Gillian, I’m sure you could omit the worcestershire and not notice the difference. I’ve also seen a version of this recipe that calls for sesame seeds. I’m not a big fan of those but the poppy seeds are perfect.

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