Lepp’s Spinach SaladPrint Print Without Images
One of our most asked about recipes is our coveted spinach salad. With summer just around the corner and beautiful local strawberries now in the market we thought this was the perfect time to let you in on the secrets behind our favourite salad. You’ll have enough dressing leftover for future salads, and the dressing is too good to throw out, so be sure to store the rest in your fridge! If you want to make this into more of a full meal, we like to add grilled chicken or hardboiled eggs for additional protein.
2 tbsp toasted sesame seeds
1 tbsp poppy seeds
½ cup white sugar
2 tbsp minced red onion
¼ tsp paprika
¼ apple cider vinegar
½ cup vegetable oil
2 bunches of spinach
1/4 cup slivered or sliced almonds
1/4 cup dried cranberries
Fresh strawberries for garnish
- 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.
Want to make a meal out of it? Make some sticky chicken!