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Lepp’s Strawberry Spinach Salad


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2 Tbsp. sugar

½ cup good quality oil

¼ cup vinegar

1 Tbsp. sesame seeds

2 Tbsp. poppy seeds

¼ tsp. Paprika

1 tsp. Worcestershire sauce

2 Tbsp. finely minced shallot or onion


2 bunches of spinach

1/4 cup slivered or sliced almonds

1/4  cup dried cranberries

Fresh strawberries for garnish

Feta cheese


Preheat oven to 325

Dry roast almonds on a pan for about 3-4 minutes. Watch carefully, as they will burn quickly! You’ll know they’re ready when you start to smell the roasting almonds.

While the almonds are roasting, mix all of the dressing ingredients together and make sure all of the sugar has dissolved. The recipe for the dressing makes a large batch, so store the rest in your fridge for future salads!

In a large bowl combine the spinach with almonds and cranberries. Toss with dressing without bruising the spinach and garnish with fresh strawberries.

Serves four as a side, or 2 as a main dish.