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A&E >  Food

Dorothy Dean presents: Strawberry-Poppy Seed Salad

Cling to summer with this vibrant and oh so pretty salad. (Audrey Alfaro)
Cling to summer with this vibrant and oh so pretty salad. (Audrey Alfaro)
By Audrey Alfaro For The Spokesman-Review

It’s September but I’m clinging on to summer for dear life. The warmth, sunshine, flip flops and the food.

Like this Strawberry-Poppy Seed Salad.

It’s fresh, vibrant and full of flavor. It just begs to be eaten under the rays of the sun, out on a patio or at a picnic in a park.

Crisp and tender greens are tossed with a tangy poppy seed dressing, with sweet and salty bursts of juicy strawberries and creamy feta, and a delightful crunch of almonds.

While delicious on its own, you can top it with grilled chicken or steak to make it a main dish. And you could really fruiten it up by adding blueberries, mandarin oranges, pineapple or avocado.

Be sure to save a few almonds, feta crumbles, and strawberry slices to sprinkle over top. And I always serve it with extra dressing on the side, just in case anyone wants a bit more.

For lunch, dinner or brunch, this light and healthy salad is a perfect option. Plus it’s a breeze to whip and is oh so pretty to serve!

Strawberry-Poppy Seed Salad

2 tablespoons sesame seeds

1 tablespoon poppy seeds

1/4 cup white sugar

1/2 cup olive oil

1/4 cup balsamic vinegar

1/4 teaspoon paprika

1/4 teaspoon Worcestershire sauce

1 tablespoon red onion, minced

10 ounces fresh baby spinach

1/2 cup feta, crumbled

4 cups strawberries, hulled and sliced

1/4 cup almonds, slivered or sliced

Whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion in a medium-sized bowl and cover and chill for one hour.

In a large serving bowl combine the spinach, feta, strawberries and almonds. Pour desired amount of dressing over salad, toss and serve.

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